The Dirty Tito Recipe

Chill glass

Place a martini glass (or coupe) 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.

Measure ingredients

Using a jigger, measure 2.5 oz Tito's Vodka, 0.5 oz olive brine, and (if using) 0.25 oz dry vermouth. Having accurate measures keeps the Dirty Tito balanced.

Add ice to mixing glass

Fill a mixing glass or cocktail shaker about two-thirds full with fresh ice (approximately 1 cup). This chills and dilutes the cocktail properly.

Combine and stir

Pour the vodka, olive brine, and dry vermouth over the ice. Stir gently for 20–30 seconds with a bar spoon until the mixture is well chilled and slightly diluted. Stirring rather than shaking keeps the martini clear and silky.

Prepare glass

If you used ice water to chill the glass, dump it now. If desired, run a lemon peel quickly around the rim and discard (or flame the peel briefly over the glass to express oils) to add a subtle citrus note that contrasts the brine.

Strain

Double-strain the cocktail into the chilled martini glass using a Hawthorne strainer and a fine mesh strainer (or just the Hawthorne if no fine strainer is available) to catch any small ice shards.

Skewer three large green olives on a cocktail pick or spear and rest it across the rim of the glass, or drop the olives directly into the martini. Serve immediately while cold.

Optional: If you prefer a saltier Dirty Tito, add an additional 0.25–0.5 oz olive brine and taste; adjust to preference. For a slightly smoother, less briny version, omit the dry vermouth.