Dirty Martini Recipe

Chill glass

Place the martini glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail to ensure the drink stays very cold.

If you prefer a classic stirred martini, use a mixing glass and bar spoon; for a slightly more aerated, colder martini use a shaker (shaken martinis are common for dirty styles).

If using a dry vermouth wash: pour the 0.25 oz dry vermouth into your mixing glass or shaker, swirl to coat the inside, then pour out (this leaves a light vermouth wash). If you want the vermouth fully integrated instead, skip the rinse and add the 0.25 oz into the glass with the vodka.

Add 2.5 oz vodka into the mixing glass or shaker.

Add 0.5 oz olive brine (adjust between 0.25–0.75 oz to taste for dirtiness).

Fill the mixing glass or shaker with 6 ice cubes. If stirring, stir gently for 20–30 seconds until the outside of the mixing glass is well chilled. If shaking, securely cap the shaker and shake vigorously for 8–12 seconds until very cold and slightly diluted.

If you performed a vermouth wash (and discarded the excess), do not add additional vermouth now unless you prefer more vermouth flavor—then add the measured 0.25 oz with the vodka and brine at the start.

Strain the cocktail into the chilled martini glass using a fine strainer or the shaker’s strainer to keep out small ice shards.

Skewer 2–3 blue cheese stuffed olives on a cocktail pick.

Optionally, take one extra olive and gently rinse the rim or drop it briefly into the glass to impart a bit more olive flavor if you like a very dirty profile.

Rest the olive skewer across the rim or drop it into the center of the martini. Serve immediately.