Brine Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to chill the glass.

Add ice to a mixing glass or cocktail shaker until roughly three-quarters full. The amount listed in ingredients (1 cup) is an approximate volume — use enough to chill and dilute properly.

Pour 2.5 oz gin or vodka into the mixing glass.

Add 0.5 oz dry vermouth to the mixing glass.

Add 0.5 oz olive brine. If you prefer a very dirty martini, increase brine to 0.75–1 oz; for a cleaner profile, reduce to 0.25 oz.

Stir (preferred for clarity) or shake (preferred if you want more aeration) the mixture with a bar spoon for about 20–30 seconds until well chilled and slightly diluted. If shaking, shake vigorously for about 10–15 seconds.

Empty the ice or ice water from the chilled martini glass.

Strain the cocktail into the chilled glass using a julep or fine strainer to catch small ice chips if necessary.

Thread 3 pitted green olives onto the olive skewer or pick.

Optional: If using a lemon twist, express the citrus oils over the surface of the cocktail by holding the twist skin-side down over the drink and giving it a sharp fold, then drop it in or discard per preference.

Rest the olive skewer on the rim or lay it across the glass. Serve immediately.

If you want a salted rim, wet the outer rim of the chilled glass with a lemon twist or a little olive brine, then dip the rim into coarse salt (about 0.5 tsp) to coat. Proceed to strain the cocktail into the glass.