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.
Love love love the drink being the menu item this time. Keep bringing drinks on please. I’ve never actually tried a dirty martini however I have tried a LOT of cocktails and other drinks so I’m keen to give this a go. Thank you. Ps. Jaffle is so gorgeous even when trying to ignore the olive 😂
Nagi I love that you posted this recipe, also currently my favourite 🙂
Now, have you tried this…
I don’t know what it’s called. I forgot after the 3rd one
45ml gin or vodka
60ml cherry juice
15ml lemon juice
10ml simple syrup
2-3 sliced of fresh ginger
Muddle the ginger in the cocktail shaker ( in desperation use a jar)
Add the rest of the ingredients with ice cubes, shake & strain into your coctail glass.
Add soda water if desired. I would definitely advise do not dilute with soda water!
It is sooo delicious, hic.
Nagi thank you so much for sharing all of your invaluable recipes with us.
That sounds yummy!
Nagi I love that you posted this recipe, also currently my favourite 🙂
Now, have you tried this…
I don’t know what it’s called. I forgot after the 3rd one
45ml gin or vodka
60ml cherry juice
15ml lemon juice
10ml simple syrup
2-3 sliced of fresh ginger
Muddle the ginger in the cocktail shaker ( in desperation use a jar)
Add the rest of the ingredients with ice cubes, shake & strain into your coctail glass.
Add soda water if desired. I would definitely advise do not dilute with soda water!
It is sooo delicious, hic.
Nagi thank you so much for sharing all of your invaluable recipes with us.
I will definitely give that a try. My current 2 favourites are a Porn Star Martini which is served with a shot of prosecco and, discovered at a restaurant bar along the river in Melbourne – a White chocolate & Limoncello Cocktail 😋. Have now perfected both recipes at home!!
Will definitely be trying this thank you. I already have my favourite gins in the house. Tanqueray and Tanqueray 10!
Also one of my faves which my daughter and friends introduced to me when we lived in Scotland was a Porn Star Martini served with a small glass or prosecco! On a mother/daughter visit to Melbourne when my daughter came to visit, we were in one of the many restaurant/bars along by the river where we were introduced to a White Chocolate & Limoncello Cocktail. 😋
Have now perfected both recipes at home!! 😂
I can’t rate this recipe because it’s 5AM where I live. I will definitely try this over the weekend along with JB’s Mushroom Ragu which I already bought the ingredients for. I know Jaffle was not the taste tester for this recipe. LOL!😂
Love it! Nagi, I think you’d love a Chicago-style version too, which uses blue cheese-stuffed olives!
I should not open my mouth tonight as I am a firm and committed G&T gal (Yes, Tanqueray 🙂 !) . Since I have a seemingly unalterable habit of gulping a drink rather than sipping, a martini, dirty of otherwise, would land me in trouble every time ! Interesting to learn the ‘right way’ to make this beauty – that I can pass on . . . ! Well, Sean Connery and I belong to the same generation . . . so we make mistakes 🙂 ! And – I can’t see Jaffle liking olives . . . ? Cute tho’ !
Nagi, you made my day when I saw this! Dirty martinis are my favourite – so much so that my boyfriend made me brine from scratch to use in them. But my ratios have always been a bit loose so loved seeing a recipe from you to use from now on. Dirty martinis and JBs mushroom ragu coming up on the weekend 😍
My favourite too Nags. I add a couple of slices of cucumber just to take the edge off.
The ingredients shown are my favourite martini !!
Date night for my husband and I begins with a large martini glass filled with the marvellous Number 10 and Noilly Pratt and the fruity olives for good health. 50 years married this month so if it’s not broke , don’t fix it
You had me at dirty! My drink of choice the only thing that changes is how dirty depending on how I’m feeling that day. Sometimes a normal level of “dirt” and sometimes filthy! 😂
I do love a good dirty martini🍸. For me 4:1 is the perfect ratio and I add one, sometimes two, bar spoons of brine. So pretty close to your 5:1:1 really. Lately though, my favourite is a Vesper martini – gin, vodka and lillet blanc with a twist of lemon….delicious! I will definitely try your tip of the jalapeño brine next time, that sounds very interesting! Big hugs to Jaffle 🐶
Hi Nagi! I’m sooo with you about dirty martini’s. Fortunately I live in the Yarra Valley so Four Pillars is my go-to. You should try their premixed version…you’ll love it. As far as olives go, you can’t beat the giant ones from Mount Zero Olives. 🍸
Oh baby! Using the juice from pickled Jalapenos – great tip, thank you!! I’ve always wanted a tried and true recipe for a really dirty martini – thank you!!!!!!!!!
Ive been a follower of Dozer forever and now I’m a follower of Jaffle…….the bath mat! You go Jaffle!!! I heard a rumour that you sometimes share a recipe in between Dozer and Jaffle antics!!
Do do do do, do do do do….. How did you know it was our anniversary and we’ve just had 2 martinis..orange and chilli….and since I saw this, we’re now on yrs, it’s always 5 o’clock somewhere and in NZ it’s past the yardarm, your dirty martini is on our list from now on. Cheers Nagi!!!!
Well Nagi, I think we need to have a night in the town….
Love a dirty martini or three or more!!
Jaffle is just adorable, loving seeing what he gets up to…keeping you on your toes ❤️❤️❤️
If I may suggest, your gin should also be in the freezer and the vermouth and olives at least fridge temp, 4*. This means your drink will be way cool before mixing so you will not get so much melted ice diluting it. I also add 3-5ml of peated whisky, Laphroaig or Ardbeg is not too peaty, I think you are game enough to try it. Let me know what you think.
I love a good martini! (but wasn’t the biggest fan of a dirty martini the one time I tried it at a random bar – I think I need to try again!)
My favourite olives to use are the green Sicilian olives – you can get pitted or unpitted. I like the extra crunchiness they have.
Ok I think my Friday night beverage this week is sorted, will have to make sure I have the olives ready to go!