Name: Soulas Modern Greek Cuisines Dirty Martini Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2.5 oz gin or vodka; 0.5 oz dry vermouth; 0.5 oz olive brine (from jarred olives); 3 each green olives (for garnish); 1 cup ice; 1 each lemon peel (optional, for aroma); 1 tsp coarse salt (optional, for rimming)

Tanqueray 10, Lustau Vermut Blanco, House Olive Brine

Dirty Martini

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Place a martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure it's well chilled.

Chill glass

If using a salted rim, rub the lemon peel lightly around the glass rim or wet rim with a little olive brine, then dip the rim into coarse salt. Set aside.

Optional rim

Measure 2.5 oz of your chosen spirit (gin or vodka) into a mixing glass or cocktail shaker.

Measure

Add 0.5 oz dry vermouth and 0.5 oz olive brine to the mixing glass with the spirit. Adjust the olive brine to taste for a drier or dirtier martini (less brine = drier, more brine = dirtier).

Add vermouth and brine

Fill the mixing glass or shaker with ice (about 1 cup or enough to nearly fill). Using fresh, cold ice improves dilution control.

Add ice

Stir the mixture gently with a bar spoon for 20–30 seconds to chill and dilute about 20–25% (classic preparation). If you prefer a slightly more aerated and colder drink, shake vigorously for 10–15 seconds instead. Straining will remove small ice shards.

Stir (recommended) or shake

Thread 2–3 green olives onto a cocktail pick or skewer and set aside. If using, twist the lemon peel over the glass to express oils and optionally drop it in or discard.

Prepare garnish

Discard ice or water from the chilled martini glass. Using a julep strainer or the shaker lid, strain the mixed cocktail into the chilled martini glass.

Strain and serve

Garnish with the skewered olives. Optionally express lemon peel oils over the surface before serving.

Garnish

gin or vodka

dry vermouth

olive brine (from jarred olives)

green olives (for garnish)

lemon peel (optional, for aroma)

coarse salt (optional, for rimming)

Dessert platters

New York Striploin (Black Angus), Grilled grass-fed striploin topped with balsamic red wine reduction, and mushrooms. Finished with Madagascar Peppercorns. Served over garlic mashed potatoes and seasonal pan-seared vegetables or PAIDAKIA SKARAS (LAMB CHOPS), Fresh Ontario lamb in a traditional Greek marinade of olive oil lemon and oregano. Served with Greek salad and lemon roasted potatoes or Creamy Mushroom Chicken, Chicken breast topped with a white wine mushroom cream sauce. Served over garlic mashed potatoes, garlic roasted carrots and asparagus or Roast Lamb kleftiko, Fresh Ontario lamb marinated with traditional spices. Served with Lemon roasted potatoes, and Greek salad or Fresh Branzino Fillet, Seared on open flame, topped with extra virgin olive oil. Served with warm potato, roasted cherry tomato and olives.

Choice of one Entrée

Phyllo wrapped Baked feta, Creamy feta cheese wrapped in crispy phyllo, finished with a drizzle of honey and sesame seeds. Served with melitzanosalata or Mussels, PEI mussels steamed with white wine garlic spinach and fresh herbs. Choice of tomato ouzo broth or cream sauce or Flour Calamari, Tender calamari lightly fried, served with lemon and tzatziki or Garides Saganaki, Shrimps sautéed in garlic Herb butter, with peppers and onions in a feta cheese tomato sauce.

Choice of one Appetizer

Lentil Soup, Onions, carrots, celery, fresh garlic, crushed tomatoes and traditional spices or Clam Chowder, Cream-based with traditional ingredients onion, celery, potatoes, and clams.

Dirty Martini Recipe

Ingredients

Cocktail

Optional/Tools

Method

Prepare Glass