Dirty Dirty Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to thoroughly chill it.

Prepare mixing

If using dry vermouth, add 0.25 oz to the chilled glass, swirl to coat the interior, then discard the excess (this is optional). Fill a mixing glass or cocktail shaker with about 1 cup of ice.

Measure spirits and brines

Into the ice-filled mixing glass or shaker add 2.5 oz vodka or gin, 0.5 oz olive brine, 0.25 oz oyster brine, and 0.25 oz fresh lemon juice (if using).

Add heat

Add 2 dashes of your chosen hot sauce to the mixing glass. Taste preference varies; for a milder heat start with 1 dash, for more heat add up to 3 dashes.

Stir (preferred) or shake

Stir the mixture briskly with a bar spoon for 20–30 seconds to properly chill and dilute, or if you prefer a cloudier, more aerated martini, shake vigorously for 10–15 seconds. Stirring yields a smoother, clearer drink that highlights brine flavors.

Strain and serve

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and a fine mesh strainer (if available) to remove any small ice shards or hot sauce flecks.

Garnish and finish

Thread 2 cocktail olives on a skewer and drop into the drink. If using a lemon twist, express the oils over the surface and discard or rub on the glass rim, per preference. Serve immediately.

Tasting notes / adjustments

If the cocktail tastes too salty or briny, reduce the olive brine by 0.1–0.25 oz next time. If you want a stronger oyster presence, increase oyster brine by 0.1 oz. Adjust hot sauce to heat tolerance. Lemon brightens if the drink feels heavy.