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.
A very good friend of mine gave me this recipe and I love it. He liked his martini painfully dry and ice cold. One liter bottle of Beefeater Remove one shot and replace with one shot of vermouth. Place bottle in the freezer. To serve just pour into a glass and give it a twist of lemon. It goes down so smooth it is dangerous. You are good for the night (all night and OMG the next morning).
Nagi, you need to think up a cool name for your jalapeno juice mixture!
Not sure if you’ve tried, but I preach the gospel of freezer martinis: take a 500 ml bottle, add ~50-60ml of water, 45-60ml dry vermouth, top up with gin (ideally ~45%abv). Stored in the freezer and poured into a glass that’s also stored in the freezer, and you can have a perfect martini within a minute of walking in the door! I add the olive brine to the glass just before I pour.
Perfect Father’s Day treat for hubby, whose favourite drink of the moment happens to be Dirty Martinis!! He absolutely loved it!! Thanks Nagi – reliable and exceptional as always!!
Aww! I love hearing that Cat, thank you for letting me know! – N xx
Nagi
Many of your recipes mention the number of attempts and tests you needed to get it right.
How many versions did you try before settling on this one – and were you in any fit state the next morning to get Jaffle’s breakfast ?🍸🍸🍸🥴😵💫😴
😂 This one was tested in my own time on Saturday nights over many many years!! 😂
Are we doing any pink cocktails? Asking for a friend
You’re gonna regret asking for that Stephen…..😂
I love a very Dirty Martini. I make mine with Always fresh Anchovy stuffed olive brine and KIS: Kola 48 gin from Kangaroo Island Here in SA…
Oooh! Thanks for the tip Lindi, I will keep an eye out for that gin! – N x
Oh boy, love a martini but never made one at home, and of course Tanqueray 10 is on special at that DMs place near me…looks like a good weekend, thanks Nagi! Everything in moderation of course.
It’s a very good gin for martinis 🙂 Hope you get a chance to try it! – N x
DIrty Martinis are a fave of mine. Have you tried a Vesper (James Bond Martini)? We now use Lillet Blanc instead of white vermouth on all our Martinis. Try it, so good and smooths the martini. 🫒🍸🫒🍸
Oooh! Thanks for the tip Amanda!!
If you’re working on perfecting a Margarita, Last night I used the brine from my cowboy candy instead of the agave nectar I normally use. It added delicious flavour and spice. 🍋🟩🌶️
My favorite chef with my favorite drink, cheers!
Well then we are definitely drinking buddies, Bree! 😂 Cheers! – N x
What can I say but ADORABLE!!! Thanks so much for sharing!
Ha! He knows exactly how to work the camera 😂
I just love a martini. It is just the ONLY way to eat olives!
couldn’t agree more!! 😂
My son liked martinis so filthy that he would pour the brine rather heavily-handed and muddle a couple of olives into the mix. Of course he was a snake-eating, door-kicking Green Beret, so there’s that.
I must say I like his recipe. It makes for a tasty beverage. Now I make mine like he taught me when I raise a glass to his memory. To James!!
I love this! James’ filthy martini sounds right up my alley! – N x
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I don’t drink, but I never miss a recipe or a puppy pic here!
I love a vodka martini made with Grey Goose vodka, with a lemon twist. I also love any martini, really, but that is my favourite.
This is exactly how I make a dirty martini every Friday night except my wife has equal quantities of gin and vermouth. Not dry !
love your recipes, thank you
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 😍 🍸
LYCHEE MARTINI is my favourite, discovered this little beauty in Bali, and it’s my go to on a Saturday afternoon. It is a gentle martini and a great one to start the day on holiday. eeeekkkkk too much info I guess! haha.
RECIPE:
60ml premium vodka
60ml KwaiFeh Lychee Liqueur
45ml Lychee juice
15ml Lime juice
Pop a lychee in the bottom of the glass, serve in a very chilled glass.
DO NOT GULP! Dangerous potion. Last person I introduced this to after her first sip said “what the hell is this delicious potion”. After 3 husband had to come and collect her! Enjoy and thanks for wonderful recipes Nagi x