Dirty Martini Recipe

Chill the 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 ensure the drink stays cold and crisp.

Measure ingredients

Using a jigger, measure 2.5 oz gin or vodka, 0.5 oz dry vermouth, and 0.5 oz olive brine. Adjust the vermouth and brine slightly to taste if you prefer dryer or dirtier.

Combine in mixing glass

Fill a mixing glass or cocktail shaker with plenty of fresh ice (about 1 cup). Pour in the gin or vodka, vermouth, and olive brine over the ice.

Stir (or shake) to chill

Stir the mixture with a bar spoon for 20–30 seconds until well chilled and slightly diluted. For a slightly more aerated, colder drink, you may shake vigorously for 10–15 seconds (classic martini purists usually prefer stirring).

Prepare garnish

If using olives, thread 2–3 green olives on a cocktail pick. If using a lemon twist, cut a 1/2-inch strip of peel and express oils over the chilled glass if desired.

Strain and serve

Discard the ice or water from the chilled glass. Double-strain the martini into the glass using a Hawthorne or fine strainer to catch shards of ice. Garnish with the olive skewer (or lemon twist) and optionally add an extra drop or two of olive brine if you like it dirtier.

Taste and adjust: if the martini isn't dirty enough, add 1/4 tsp (about 1/8 oz) more olive brine to the glass and gently swirl. Do not over dilute; small additions go a long way.

Serve immediately while very cold. Provide a small plate or napkin for the olive garnish.