Dirty Martini Recipe

Chill glass

Place a martini glass in the freezer for at least 10 minutes or fill it with ice water while you prepare the cocktail so the drink stays cold when strained.

Prepare olives

Skewer three large pitted green olives on a cocktail pick. If you prefer a brighter aroma, zest a thin lemon twist and set aside.

Measure ingredients

Add 2.5 oz Tanqueray Ten gin, 0.5 oz Lustau Vermut Blanco, and 0.5 oz house olive brine into a mixing glass.

Add ice and stir

Fill the mixing glass with plenty of ice (about 1 cup) to chill and slightly dilute. Stir gently and continuously for 20–30 seconds (about 15–20 full strokes) until the outside of the mixing glass feels cold and slightly frosted. Stirring preserves clarity and smooth texture.

Taste and adjust

Taste a small amount (optional) on a chilled spoon or strain a teaspoon into a glass. If you prefer a drier Dirty Martini, reduce the vermouth to 0.25 oz. For a dirtier style, increase the olive brine by 0.25–0.5 oz. Adjust to preference and restir briefly if you changed proportions.

Strain

Discard ice or water from the chilled martini glass. Using a hawthorne or julep strainer, double-strain the mixed cocktail into the chilled martini glass to remove any small ice shards.

Garnish

Place the skewer of three pitted green olives into the drink. Optionally express the lemon twist over the surface to release oils, run it around the rim, and drop it in or rest it on the glass.

Serve immediately while cold.