Jul 09 2026
Restaurants›Postino Grant›Dirty Martini Recipe

Dirty Martini Recipe

Inspired by Postino Grant
Time7m
Serves1

Helix Vodka or Askur Gin, Carpano Dry Vermouth, Filthy Olive Brine and a trio of olives. (yes, there's blue cheese in the mix) 150-250 cal

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Ingredients

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Cocktail

Garnish

Equipment

Method

Equipment

  1. 1

    Chill the glass

    Place the martini or coupe glass in the freezer for at least 10 minutes. If short on time, fill the glass with ice and cold water and set aside while you prepare the drink; discard ice water before straining.

  2. 2

    Assemble tools

    Gather the mixing glass (or shaker), bar spoon, jigger, strainer, and cocktail pick so they're within reach.

Cocktail

  1. 3

    Add ice to mixing glass

    Fill the mixing glass about three-quarters full with large ice cubes (about 6 cubes). Large cubes chill with less rapid dilution.

  2. 4

    Measure and add vermouth

    Measure 15 ml Carpano Dry Vermouth with your jigger and pour into the mixing glass. Stir vermouth with the ice for 8–10 seconds to chill and slightly dilute (this integrates the vermouth and smooths aromatics).

  3. 5

    Add spirit and olive brine

    Measure 60 ml Helix Vodka or Askur Gin (your choice) and 15 ml filthy olive brine. Add both to the mixing glass with the chilled vermouth and ice.

  4. 6

    Stir to chill and dilute

    Using the bar spoon, stir the mixture briskly for 20–30 seconds (about 20–30 rotations) until the outside of the mixing glass becomes frosty and properly chilled. Aim for good integration and a touch of dilution — this balances strength and texture.

  5. 7

    Prepare to strain

    Discard the ice/water from the chilled glass if you used it to chill. Hold the strainer over the mixing glass.

  6. 8

    Strain

    Double-strain (Hawthorne plus fine strainer if you have one) the cocktail into the chilled martini or coupe glass to remove any small ice chips and ensure a clean, silky drink.

Garnish

  1. 9

    Skewer the olives

    Thread the blue cheese-stuffed olive, the Castelvetrano olive, and the pimiento-stuffed olive onto the cocktail pick in any order you prefer. Use the blue cheese olive to add a savory pop when the drink is carried to the mouth.

  2. 10

    Finish and serve

    Lay the olive skewer across the rim or drop it into the martini. Serve immediately. If you prefer an extra 'dirty' note, reserve a teaspoon of olive brine and add a drop to taste before serving.

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