Le Dirty Martini Lucille's Recipe

Chill glass

Place the martini glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Prepare oyster and brine

Shuck the premium oyster carefully with an oyster knife. Reserve the oyster liquor (the clear briny liquid) in a small measured container. If the oyster yields more than 0.5 oz, measure out 0.5 oz for the cocktail and reserve any extra for serving with the oyster. Discard shell liquid debris or strain through a fine mesh if necessary.

Combine spirits

In a mixing glass filled about two-thirds with large ice cubes, add 2.5 oz Ketel One vodka, 0.5 oz Dolin dry vermouth, and 0.5 oz reserved oyster brine. Using a jigger ensures accurate measures.

Stir, don't shake

Stir the mixture with a bar spoon for 20–30 seconds (about 30–40 strokes) until the outside of the mixing glass feels very cold and the liquid is properly diluted and slightly viscous. Stirring keeps the martini clear and silky.

Prepare garnish

If desired, thread 2 large pitted cocktail olives on a cocktail pick. Alternatively, leave the premium oyster in its half shell on a small plate as the garnish. If using lemon oil: hold a strip of lemon peel over the chilled glass and express the oils by pinching the peel, then optionally rub the rim with the peel.

Strain and serve

Discard ice water from the chilled martini glass if used. Double-strain the stirred cocktail into the chilled martini glass using a Hawthorne or julep strainer to keep any small ice chips out. Garnish with the olives on a pick placed across the glass rim or place the reserved oyster (with any remaining liquor) in its half shell beside or on the glass.

Final touch

Optionally drop a single small spoonful (about 1/4 tsp) of the reserved oyster liquor into the center of the cocktail for an extra briny note, or serve the oyster on the side for the guest to sip between sips of the martini.

Always use fresh, high-quality premium oysters and ensure shells and tools are clean. If serving raw oyster, follow local food-safety guidelines and inform guests that the oyster is raw.