Dirty Martini Recipe

Chill glass

Place a martini glass in the freezer for at least 10 minutes or fill it with ice water while you prepare the cocktail to thoroughly chill the glass.

Measure and combine

Add 3 oz Tito's vodka, 0.5 oz dry vermouth, and 0.75 oz olive brine into a mixing glass or shaker.

Add ice

Fill the mixing glass with enough ice to reach about 1.5 cups (roughly to the top of the liquid). This ensures proper chilling and dilution.

Stir (preferred) or shake

Using a bar spoon, stir the mixture briskly for 20–30 seconds until well chilled (about 15–25 full turns). If you prefer a slightly more aerated, colder drink, you may shake for 8–10 seconds, but classic dirty martinis are stirred.

Prepare glass

If you chilled the glass with ice water, dump the water and any residual ice. If frozen in the freezer, remove the glass and pat dry if needed.

Strain and serve

Using a strainer, double-strain the cocktail into the chilled martini glass, leaving the mixing ice behind to avoid over-dilution.

Skewer olives

Thread three hand-stuffed blue cheese olives onto a cocktail pick. If you like a citrus accent, cut a thin lemon twist: zest a 2-inch strip, twist over the drink to express oils, then drop it into the glass or place it on the rim.

Finish

Lay the olive skewer across the rim or drop it into the martini. Serve immediately while very cold.

Adjust olive brine to taste: increase to up to 1 oz for a ‘dirtier’ martini or reduce to 0.5 oz for a more spirit-forward profile. Use quality hand-stuffed blue cheese olives for the proper savory finish. All listed equipment should be clean and chilled for best results.