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Extra Dirty Martini

A bold, briny cocktail that takes the classic martini formula and cranks up the olive brine to create something beautifully savory and deeply satisfying. The perfect balance between botanical gin notes and punchy, salty olive juice makes this an impressive yet easy drink.
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Prep Time 3 minutes
Total Time 3 minutes
Servings: 1 cocktail
Course: Cocktail, Drinks and Beverages
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2.5 ounces gin or vodka if preferred
  • 0.5 ounces dry vermouth
  • 1 ounce olive brine from quality jarred olives
  • 3 large green olives for garnish
  • Ice cubes for chilling

Equipment

  • Cocktail shaker or mixing glass
  • Hawthorne strainer or julep strainer
  • Jigger or measuring tool
  • Bar spoon for stirring
  • Martini glass or coupe glass
  • Cocktail picks for garnish

Method
 

  1. Place your martini glass in the freezer for at least 10 minutes before making your drink. A properly chilled glass keeps your martini cold longer and prevents rapid dilution. If you forgot to freeze it, fill it with ice water while you prep.
  2. Skewer three large olives on a cocktail pick and set aside. Make sure to collect your olive brine from the jar at this time. The olives should be at room temperature or slightly chilled.
  3. Add a generous amount of ice to your mixing glass or shaker tin. The ice should fill the vessel about three quarters full. More ice actually means less dilution because the drink chills faster.
  4. Pour 2.5 ounces of gin over the ice using your jigger for accuracy. Precision matters in cocktails with so few ingredients.
  5. Measure and add 0.5 ounces of dry vermouth to the mixing glass. The vermouth rounds out the harsh edges of the spirit and adds subtle herbal notes.
  6. Add a full ounce of olive brine to the mix. This is what makes it extra dirty. The brine transforms this from a standard martini into a savory, complex experience.
  7. For a classic silky texture, stir the mixture with a bar spoon for about 30 seconds until well chilled. If you prefer a slightly more diluted and colder drink with tiny ice shards, shake vigorously for 10 to 15 seconds instead.
  8. Remove your chilled glass from the freezer and dump any ice water. Strain the cocktail through your Hawthorne strainer into the glass, leaving the ice behind. The drink should be crystal clear with a slight golden tint from the brine.
  9. Rest your olive pick across the rim or drop it into the glass. Serve immediately while still ice cold.

Notes

Always taste your olive brine before using it. Some brands are significantly saltier than others, so you may need to adjust the amount to hit your perfect savory balance. Use brine from quality olives like Castelvetrano or Spanish manzanilla for best results. Store vermouth in the refrigerator after opening to maintain freshness. You can batch the mixture without ice and store it in a sealed bottle in the refrigerator for up to 3 days.