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Ben's Vodka Martini Recipe

Name: Del Bonos Ben's Vodka Martini Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 3 oz premium vodka; 0.5 oz dry vermouth; 0.5 oz olive brine (from jarred green olives); 1 cup ice (for mixing); 3 each large green olives (good-quality, pitted); 1 each olive toothpick or cocktail pick; 1 cup ice (for glass chilling); 0.5 cup water (for glass chilling)

Inspired by Del Bono

Time10m

Serves1

wet and slightly dirty, 3 giant olives

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Ingredients

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Martini

3 oz premium vodka1/2 oz dry vermouth1/2 oz olive brine (from jarred green olives)1 cup ice (for mixing)

Garnish

3 each large green olives (good-quality, pitted)1 each olive toothpick or cocktail pick

Chilling (optional)

1 cup ice (for glass chilling)1/2 cup water (for glass chilling)

Method

Chilling (optional)

Chill the glass

Place a martini glass in the freezer for 5–10 minutes, or fill the glass with the listed ice and water and let stand for 2–3 minutes. Empty the ice/water just before pouring.

Martini

Prepare mixing glass

Fill a mixing glass or cocktail shaker (without the lid if using a mixing glass) with the listed ice until it is about 3/4 full. Use fresh clear ice if available.

Add spirits and brine

Measure and pour 3 oz premium vodka and 1/2 oz dry vermouth into the mixing glass. Add 1/2 oz olive brine to make the martini 'slightly dirty' — this amount yields a wet martini with noticeable olive character without overpowering the vodka.

Stir (not shake)

Using a bar spoon, stir the mixture briskly for 20–30 seconds (about 20–30 rotations). Stirring chills and dilutes the drink while keeping it clear and silky. If you prefer a little more dilution, stir up to 40 seconds.

Prepare garnish

Skewer the 3 large green olives on the olive pick. If you like, run the pick through the center of each olive so they sit evenly on the pick.

Strain and serve

Strain the martini from the mixing glass into the chilled martini glass using a hawthorne or julep strainer (or the shaker's built-in strainer). Hold back any shards of ice. Garnish by laying the skewer of three olives across the rim or dropping it into the glass.

Final note

Taste and adjust next time: for wetter, increase vermouth to 3/4–1 oz; for dirtier, increase olive brine in 1/4 oz increments. Serve immediately.