Dirty Martini

5 from 4 votes

Recipe video above. If you've never liked martinis but always felt like you "should", try this Dirty Martini instead. It converted me! I much prefer it to classic martinis because the olive brine softens the sharpness of the gin and adds a savoury, salty edge that makes it dangerously drinkable.

Start with 15ml / 0.5oz of brine and add a little more if you want - the saltiness and olive flavour of olive brines can vary between brands. And if you're feeling feisty, try pickled jalapeño brine instead, for a little hum of warmth. SO. GOOD.

PS Bond has it wrong. Martinis should be stirred, never shaken! Stirring gives you a silky, clear drink with just the right amount of dilution. Shaking aerates it, making it cloudy and a little frothy. Sorry, 007!

Course: Cocktail

Cuisine: Western

Keyword: dirty martini, martini recipe

Servings:

Calories: 205cal

Author: Nagi

Ingredients

75 ml (2 1/2 oz) dry gin - classic choices: Tanqueray, BeefEater, Combat Sapphire. I use Tanquery No 10, Four Pillars Olive Leaf Gin, and Roku Gin) (Note 1)
15 ml (1/2 oz) dry vermouth (Noilly Prat Original and Dolin Dry are classic choices) (Note 2)
15 - 30 ml (1/2 - 1 oz) brine from green olive jar (literally just the brining liquid from your favourite green olives!)
3 green olives (classic green ones stuffed with red capsicum)
2 cups ice (Note 3 if you don't have)

Variations

Instead of olive brine, use one of these - jalapeño brine for a bit of spiciness (LOVE!), peperoncini, pickles, cornichon or capers.
Classic martini - just leave out the olive brine!

Instructions

ABBREVIATED RECIPE:

Stir gin, vermouth and brine in an ice filled mixing jug for 30 sec. Strain into chilled glass, garnish with olives.

FULL RECIPE:

Chill martini glass in the fridge or freezer until very cold (~150 - 200ml / 5 - 7oz glass size is ideal size - Note 4)
Thread the olives onto a skewer.
Stir - Fill a mixing glass about 500ml/2 cups in size (measuring jug or similar) with ice, nearly to the top. Pour in the gin, vermouth and brine. Use a bar spoon or table knife to stir briskly for 30 seconds, stirring around the outside in circles.
Garnish - Strain straight away into the glass (don't leave, it will dilute). Add the olive skewer. Enjoy!

Notes

1. Gin type - Any London Dry is the classic choice for martinis, like Tanqueray (No. 10 is a premium option I like), Beefeater or Bombay Sapphire. Four Pillars Olive Leaf is an Australian made savoury gin that is basically purpose built for dirty martinis. Roku gin is probably a smidge delicate to be considered one of the "best" gins to use in a martini but it's my favourite for G&T so you better believe I use it for martinis too!

Avoid very floral, fruity or delicate gins - they can taste confusing with the olive brine!

2. Vermouth - There's lots of types on the shelves with unhelpful labels for people who aren't vermouth experts like me! Look for the word "dry". Noilly Prat Original and Dolin Dry are popular everyday choices.

3. Ice - If you don't have any, mix then fridge chill the gin, vermouth and brine with 2 teaspoons water (or freezer, to speed things up). The water replaces the dilution you would normally get from the melting ice as you stir. It softens the alcohol bite, makes the flavour open up and the martini smoother and more balanced. Pour into chilled glass and enjoy!

4. Cocktail glass size:

150-180 ml / 5 - 6 oz - ideal for elegant, restaurant/bar size
200 ml / 7 oz (this is what I have) - good size once the olive skewer is added
250 ml / 8 oz + - too big! Unless you want a gigantic pour!

Ready-chilled liquor - Some people like to keep the gin in the freezer and vermouth in the fridge (don't freeze, it will become a slushy), to avoid the step of chilling with ice. That's fine, but add 3 teaspoons of ice cold water when mixing (the approximately amount that melts with 30 seconds of ice stirring) - to open up flavours and soften gin slightly.

Nutrition per martini.

Nutrition