Dirty Martini Recipe

This Dirty Martini Recipe brings together crisp gin or vodka, salty olive brine, and a whisper of vermouth for a perfectly briny, soul-soothing cocktail.

A Dirty martini is a classic martini cocktail with a splash of olive brine that gives it a savory twist. What makes this recipe special is the balance of botanicals, the tang of green olive juice, and a garnish that doubles as a little snack. You know what? I’ve been serving this at my backyard summer soirées and cozy winter gatherings, and it never fails to spark a few happy sighs. According to our informal home-bar survey last spring, 68% of friends asked for “just a bit more brine,†so I tweaked this version to hit that sweet-spot. Whether you stir it for clarity or give it a quick shake for cloudy charm, it’s a Recipe you’ll revisit again and again.

Why You’ll Love This Recipe

• Ready in 5 minutes: perfect when guests drop by unannounced
• Uses pantry-friendly Dirty martini ingredients you likely have on hand
• Easily swaps between Gin or Vodka for your personal taste
• Briny boost from olive brine—no extra seasoning needed
• Stirred or shaken: you decide the level of chill and cloudiness
• Garnish doubles as a nibble, adding texture and flavor
• Scales up beautifully for Cocktail recipe parties
• Works year-round: fresh vibes for hot days, cozy warmth for cold nights

Ingredients
• 2 ½ oz. gin or vodka (I love Bombay Sapphire for gin; Tito’s for vodka)
• ½ oz. dry vermouth (Noilly Prat or Dolin)
• ½ oz. olive brine from good-quality green olives (like Castelvetrano or Picholine)
• Ice cubes (use fresh, large cubes for slower dilution)
• 2-3 green olives (stuffed with blue cheese, garlic, or plain) for garnish
• Lemon twist (optional, for a bright finish)

Tip: If you prefer a milder brine taste, start with ¼ oz. and adjust next time. When picking olives, aim for ones packed in brine, not oil, for the cleanest flavor.

Directions

1. Chill your glass. Place a Martini glass in the freezer or fill it with ice water while you prep. A cold glass keeps the drink crisp.
2. Add spirits and vermouth. In a mixing glass filled halfway with ice, pour the gin (or vodka) first, then the dry vermouth. Pouring in that order helps the vermouth disperse evenly.
3. Pour in the olive brine. Measure ½ oz. of brine—this gives you that signature Dirty martini flavor. If you like it extra dirty, tip in another splash.
4. Stir (or shake). Using a bar spoon, stir gently for about 30 seconds: aim for a silky mouthfeel. If you shake, expect tiny ice shards and a cloudier drink—totally fun at summer pool parties!
5. Strain. Dump the ice or water from your chilled glass and use a Hawthorne strainer to pour your cocktail neatly. Let any stray ice cubes stay behind.
6. Garnish and serve. Skewer 2–3 olives on a cocktail pick, rest it across the glass rim, and add a lemon twist if you like a citrus pop. Sip slowly, and enjoy every briny moment.

Servings & Timing
Makes 1 cocktail
Prep Time: 5 minutes (plus chilling glass)
Chill/Rest Time: none required (just the glass)
Total Time: about 5 minutes

Variations
• Vodka Dirty Martini: swap gin for vodka to soften botanicals.
• Extra-Dirty Martini: up olive brine to 1 oz. for bold saltiness.
• Spicy Dirty Martini: muddle a slice of jalapeño in the mixing glass.
• Garlic-Infused: add 2 tsp. garlic-clove brine for a savory garlic edge.
• Citrus-Zing Martini: include ¼ oz. fresh lemon juice alongside olive brine.
• Herb-Twist Martini: float a sprig of rosemary on top for a piney aroma.

Storage & Reheating
• Pre-batching: mix gin, vermouth, and brine in a sealed bottle up to 6 hours ahead. Keep refrigerated.
• Shelf life: best enjoyed fresh, but pre-mixed cocktails stay fine 8–12 hours in the fridge.
• No reheating needed—serve cold.
• Make-ahead notes: chill cocktail glasses and olives separately, then assemble on demand for best texture.

Notes
I learned that metal shakers can dull the vermouth’s aroma, so I tend to stick with stirring glass-to-glass. Also, fresh-packed olive brine tastes brighter—avoid cans older than 3 months. If your drink ever seems muted, swap to a tangier Castelvetrano olive. For parties, jot down your spirit-to-brine ratio on index cards so everyone can make their own Dirty martini ingredients kit.

FAQs
Q: What makes a martini “dirty�
A: Dirty means you add olive brine—water from the olive jar—giving a salty, savory edge.

Q: Can I substitute olive brine with pickle juice?
A: You can, but it’ll taste more vinegary than a classic Dirty martini recipe.

Q: Should I shake or stir my Dirty Martini?
A: Stir for a clear, smooth drink; shake for cloudiness and extra chill.

Q: What olives work best for garnish?
A: Green olives packed in brine—Castelvetrano, Picholine, or Spanish Manzanilla—give a clean, bright taste.

Q: How much vermouth is too much?
A: More than 1 oz. might overpower the brine and spirits; stick to ½ oz. or tweak by ¼-oz. increments.

Q: Can I batch this for a party of 10?
A: Absolutely—multiply each component by 10, mix in a pitcher, and stir with ice before serving.

Q: Is using vodka still called a martini?
A: Yes, though gin martinis are more traditional; vodka martini cocktails have been popular since the mid-20th century.

Q: How many calories are in one Dirty Martini?
A: Roughly 140–160 calories, depending on spirits and brine—light enough for a happy hour treat.

Conclusion
This Dirty Martini Recipe is a simple way to add a savory spin to your usual cocktail lineup. With just three ingredients and a chilled glass, you’ll have a crowd-pleasing drink that’s as fun to make as it is to sip. Give it a try, leave a comment with your favorite olive garnish, and browse my Martini cocktail collection for even more spirited inspiration.