This is my favourite cocktail to kick off an evening – a Dirty Martini! It’s a classic gin martini with a splash of olive brine which makes it dangerously drinkable – smoother and less alcoholic. I never liked martinis until I had a dirty one!
Introducing Dirty Martinis
I never used to like martinis until I was introduced to Dirty Martinis! Now it’s one of my favourites.
In case you’re new to them, it’s just a classic gin martini with a bit of olive brine, which I know might sound weird if you’re not already in the martini-loving-world (which I wasn’t). You will be amazed how a little splash of salty, briny olive pickling liquid makes the whole thing so much smoother to drink. It takes the harsh edge off the gin and adds a hint of olive-y flavour that is so nice!
This recipe I’m sharing today is a classic Dirty Martini with standard gin-vermouth-olive brine proportions of 5:1:1, which I was happy to learn is exactly how my favourite bartender at my favourite local restaurant makes it (Simon at Boronia Kitchen).
Ingredients in Dirty Martini
When reading this section, note that I’m in Australia which affects the brands, availability and value-for-money comments I make below. We have notoriously high taxes on spirits, so the price gap between what’s considered mid-range and premium can sometimes be compressed. Tanqueray is a classic example. Regular is ~A$60 compared to $70 for the No. 10 premium, a 16% difference. Whereas in the US, my friend tells me it’s ~US$21 for regular versus US$36 for No. 10 – that’s 71% more!!
So, international readers, keep that in mind when choosing your gin. 🙂
Gin type – Any London Dry is the classic choice for martinis, like Tanqueray, Beefeater and Bombay Sapphire. These are all mid-range choices that are safe bets for a good martini. London Dry gins are a type of gin that are crisp, dry and juniper-forward, rather than sweet or overly floral – some craft gins are really heavy on the botanicals!
What I use – These all make great martinis, and are also great all-rounders for gin based cocktails as well as G&T’s:Tanqueray No. 10 (the premium Tanqueray version) else regular Tanqueray,
Four Pillars Olive Leaf – an Australian made savoury gin. Not a strict London Dry but is basically purpose built for dirty martinis. Love it!
Roku gin – this Japanese made gin has become massively popular in recent years, loved for its delicate and crisp flavour. Though probably a smidge delicate to be considered one of the “best” gins to use in a martini, 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.
Dry vermouth – Noilly Prat (original) and Dolin Dry are both reliable mid-price range choices that are hard to go wrong with. Here in Australia, more premium vermouths aren’t readily found at the large chain liquor stores, though you can find them at specialist liquor stores and online if you want to explore. Just make sure you get a dry vermouth – sweet vermouth is a very different beast!
Olives – You need to use an olive in brine, not olives in oil like the ones you get over the counter at delis. Use any green olives you like, the regular ones stuffed with red capsicum are the classic choice. But feel free to go fancy if you want – blue cheese! parmesan! anchovy stuffed??😳
** MAKE IT SPICY! ** This might make martini purists gasp in horror, but sometimes I like to use the brine from pickled jalapeño as well, or instead of! It makes the martini a little bit spicy and adds tasty jalapeño flavour. Like a martini version of spicy margaritas!
Martini glass
The traditional martini glass is cone shaped which is a classic cocktail glass shape but finding the right size is bizarrely hard! Most cocktail glasses are 250ml/8oz+ which are way too big for a martini – unless you make a monster size one. #dangerous!
After stirring with the ice, you end up with about 120ml / 4oz of liquid plus the olives on the skewer. Here is a size guide for appropriate glass sizes:
150 – 180 ml (5 – 6 oz) – ideal for elegant, restaurant/bar size. Fills near to the brim.
200 ml (6.5 oz) – a good mid range size that can be used for other cocktails. I’ve got the GRAPE@RIEDEL 200ml / 6.5 oz martini glass, pictured in this post.
250 ml (8 oz) + – common size for all-rounder cocktail glass, too big for a proper Martini in my opinion!
How to make Dirty Martinis
Stir, don’t shake your martinis. Stirring gives you a beautifully clear martini with a smooth, silky texture and more controlled dilution from the ice. Shaking aerates the drink and breaks up the ice, making it cloudier and slightly frothy.
Yes, Bond has been doing it wrong all these years!!! 😂
Chill your glass – in the freezer for a speedy option, or in the fridge if you’ve planned ahead. You can also fill it with ice cubes and leave for 5 to 10 minutes (this is how it’s often done at bars, presumably to avoid using fridge space for glasses).
Stir 30 seconds – Use a mixing glass or jug around 2 cups in size (500ml). Fill with ice, then pour in the gin, vermouth and olive brine. Use a bar spoon or other spoon or table knife to stir vigorously in a circle motion against the wall of the glass for 20 to 30 seconds. No longer, else your martini will be overly diluted. No shorter, else it won’t be cold enough!
What happens during this step: Not only does the martini get chilled and mixed, the ice melts to create just the right amount of dilution to open up the flavours and take the sharp edge off the gin (~15 – 20ml / 3 – 4 tsp).
Strain the martini into the glass. (Yes I’m using a slotting cooking spoon! 😂)
Olive garnish – Thread 3 olives onto a skewer and pop it in the glass. Then enjoy!
There you go. So now you know my (current) drink of choice, how I make it, and how my favourite local restaurant makes it.
But what I’m more interested in is how you take your martini! Are there any martini connoisseurs out there? Any other martini-shy people out there that maybe just need to get a little dirty too??!! 😉 – Nagi x
PS In case you’re wondering, it’s called a Dirty Martini because the olive brine turns an otherwise crystal-clear martini slightly cloudy or “dirty” looking. Perfection is overrated. Drinkability wins!
Watch how to make it
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Dirty Martini
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!
Recipe Notes:
- 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!
Nutrition Information:
Previous cocktails that have been my favourite
I go through phases, and I make no apologies for it!
Life of Jaffle
Practicing “leave it!” with an olive, which might sound odd to fellow fur parents because it’s not a piece of steak. But for golden retrievers, being told not to eat something – whether food or not – sitting 5 cm from their nose is pure torture. 😂
“If I don’t look, it won’t be so hard!”
So he punished me by stealing the bath mat.
Thank you for the recipe and reminder!
Haven’t had a dirty martini for several weeks….will be a great warm-up for football season!
Nagi….I love you 😍 🍸
I love Cajun dirty martinis but stored in the freezer. Put 20 oz of gin or vodka (my preference) with 1 teas of red pepper flakes in the fridge over night. Then add 6 oz vermouth. Add to quart size canning jar and store in the freezer. Really cold.
My favorite martini is a classic:
3 ounces gin
1 ounce vodka
1/2 ounce Lillet blanc aperitif or Cocchi Americano (I prefer the Cocchi, more depth of flavor)
Garnish: lemon twist
Oh my, nooooo…..I think I will give this one a pass! I don’t like gin and I detest olives! 😆 🤣
Use a Good Vodka!
For those who like olives in their martini, try Gin Mare, made in Spain with arbequina olives – it’s lovely. I’m not a fan of dirty martinis, but love a martini made with Tanqueray and a splash of the Gin Mare, plus, of course, a quick look at the vermouth bottle…
I like my martini FILTHY! With vodka and make it skate! I saw a food blogger freeze individual olives in olive brine which looks interesting.
I prefer a dirty Vodka Martini made with Grey Goose Vodka, Martini Dry Vermouth (an Italian Vermouth, that’s why it’s called a Martini!) and olive brine, or just a plain Vesper (Grey Goose, Vermouth, twist of lemon). – – Funny story: while visiting friends in France, the host made my husband a “Martini”. Turned out it was just the Italian Martini Vermouth. Upon tasting it, the look on hubby’s face was priceless
When it comes to martinis you and I are soul mates!
Dirty martinis have long been my favorite. Im amazed when some bartenders have never heard of them. If you love a bit salty and briny, you’ll love these.
PS Gotta love that little Jaffle too. He’s growing up too fast though!
In all things food I roll with you, Nagi; however, this time I’ve got to go all James Bond on you! Nothing compares to an ice cold VODKA martini, dirty or otherwise. Love from Canada
I’m with you Jancy… Vodkatini all the way. I drank them through Covid & they were my Quarantinis
Tanqueray — hmmm . . I’m normally a Champagne girl, but I’m willing to give it a try! The olive brine sounds interesting because martini cocktails are normally too strong for my appreciation, but the addition of the brine may be just the remedy! Thanks, Nagi! Hugs to Jaffle!
Must have been a fun day ‘testing’ this recipe. I got a hangover reading it. But yeah, good drink.
I grew up in a family that enjoyed a glass of cold olive soup before dinner on occasion…
Nothing better than a dirty martini I prefer mine with vodka love your recipes I’m a follower
Nice! As a dirty martini should be made. My favorite is a good lemon drop martini. Must be just sour enough to enjoy a sugared rim. Not too sweet. I make mine with vodka, homemade lemon cello, and fresh lemon, of course.
Nagi I loved you before
Now I will love you forever.
Martini, dirty AND Four Pillars Olive leaf or Raku.
You are the best
Love to you and Jaffle.
I’m old school and my favourite is a Gibson and especially made to (author) James Salter’s recipe which has the tiniest drop of Worcestershire sauce in the shaker. Absolutely sublime but dangerously drinkable. Rocket fuel too – you could run a Landrover on the stuff!
Thanks for the laugh.
My favourite too. Especially with blue cheese stuffed olives. Although if I buy them at the deli (instead of painstakingly stuffing my own) they come in oil and I have to ask for olive brine on the side. I prefer it dry so I just coat the ice with the vermouth, dispose that, then stir in the brine and gin (or vodka – grey goose or nothing).
How did you know I was looking for this recipe! Thank You.
I don’t drink anymore, only on Saturdays; that’s when I get a bit dirty. It’s not drinking; it’s a reward: “Yeah, I have managed another week without hitting anybody around me.”
I am a Bombay Sapphire (old) girl. It’s either a dirty Martini or a Gin tonic.