Perfectly Dirty Martini Recipe

Place a martini or coupe 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.

Prepare glass rinse (optional)

If using the optional rinse for an extra olive aroma, pour 0.25 tsp extra-virgin olive oil or a few dashes of olive brine into the chilled glass, swirl it to coat the interior, then discard any excess (or leave a whisper if desired). This gives a pronounced olive note without adding harsh saltiness.

Fill a mixing glass or cocktail shaker with 1 cup of ice to properly chill the liquid and dilute to balance.

Add 2.5 oz gin (or vodka if you prefer a cleaner profile) and 0.5 oz dry vermouth to the mixing glass.

Pour in 0.5 oz olive brine (adjust between 0.25–1 oz to taste for dirtiness). Use the lower range for a hint of brine and the higher range for a very dirty martini.

Stir (preferred for clarity) for 20–30 seconds with a bar spoon until the mixture is well chilled and properly diluted. If you prefer a slightly cloudier, colder drink, shake vigorously for 8–12 seconds instead.

Remove the ice or water from the chilled glass and strain the mixed martini into the glass using a julep or Hawthorne strainer (or the shaker lid/strain method).

Skewer 3 pitted cocktail olives on a pick and rest them on or in the martini. Alternatively, drop 1–2 olives into the drink and serve the rest on the side.

Optionally express a lemon twist over the top if you want a hint of citrus: hold the twist over the surface and give it a quick snap to release oils, then discard or garnish.

Serve immediately while very cold.