Dirty Martini
The Dirty Martini is a classic savoury cocktail made with gin, dry vermouth and olive brine. Cold, crisp and distinctly salty, it combines the botanical character of gin with a rich olive finish. Stirred with ice and served in a chilled Martini glass, this easy Dirty Martini recipe is finished with two green olives.
Dirty Martini Recipe
- Dry gin 60 ml
- Dry vermouth 10 ml
- Olive brine 10 ml
- Ice, for stirring 150 g, optional
- Green olives 2 pieces, optional
HOW TO STIR A DIRTY MARTINI PROPERLY
- Chill a Martini glass thoroughly before preparing the cocktail.
- Add 60 ml dry gin, 10 ml dry vermouth and 10 ml olive brine to a mixing glass filled with approximately 150 g of ice.
- Stir gently for 20–25 seconds until the mixture is thoroughly chilled and properly diluted.
- Strain into the chilled Martini glass, leaving the mixing ice behind.
- Garnish with two green olives on a cocktail pick and serve immediately.
WHAT MAKES A DIRTY MARTINI?
The defining ingredient in a Dirty Martini is olive brine. Adding this salty liquid to the classic combination of gin and dry vermouth creates a savoury cocktail with a distinctive olive flavour and a slightly softer texture.
A good Dirty Martini should still taste like a Martini. Gin provides the botanical foundation, dry vermouth adds aromatic complexity and olive brine brings the characteristic salty finish. The secret is using just enough brine to enhance the drink without overpowering the spirit.
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DIRTY MARTINI RECIPE, INGREDIENTS & TIPS
The Dirty Martini adds one ingredient to the familiar combination of gin and dry vermouth: olive brine. That small addition changes the drink considerably, introducing salinity, savoury olive flavour and a slightly softer texture. There is no single universally accepted Dirty Martini ratio. Recipes commonly vary the amount of vermouth and brine according to how dry, salty or olive-forward the drink should be. A moderate measure of brine keeps the olive character obvious without overwhelming the gin.
THE BEST INGREDIENTS FOR A DIRTY MARTINI
A classic London Dry Gin provides the botanical foundation of a Dirty Martini. Its juniper and citrus notes remain noticeable even alongside the salty olive brine. Choose a well-balanced gin rather than one with strongly flavoured botanicals.
A good Dry Vermouth adds herbal complexity and rounds out the gin. Keep the bottle refrigerated after opening to preserve its freshness, as vermouth is a fortified wine.
The most important ingredient is the olive brine. Use the liquid from good-quality green olives packed in brine, not oil. A clean, pleasantly salty brine gives the cocktail its characteristic savoury flavour without making it excessively salty.
Finish with two green olives on a cocktail pick. Firm, good-quality olives make an excellent garnish and complement the drink's savoury character.
HOW TO BALANCE A DIRTY MARTINI
The key to a well-balanced Dirty Martini is controlling the amount of olive brine. Our recipe uses 60 ml gin, 10 ml dry vermouth and 10 ml olive brine, creating a spirit-forward Martini with a noticeable but balanced olive flavour.
For a lighter olive character, start with 5 ml brine. For a saltier, more olive-forward cocktail, increase it to 15 ml. The strength of the brine varies between olive brands, so taste and adjust according to preference.
Always stir with plenty of ice to achieve the right chilling and dilution. The finished cocktail should be cold, smooth and savoury without losing the botanical character of the gin.
THE STORY BEHIND THE DIRTY MARTINI
The Dirty Martini evolved from the classic Dry Martini in the early 20th century. Cocktail historian David Wondrich has traced an early version to 1901, when bartender John E. O'Connor reportedly served a Martini with muddled olives at New York's Waldorf Astoria.
The addition of olive brine developed later. An early written reference appears in G. H. Steele's 1930 cocktail book, which included olive brine in a Martini-style drink.
Over time, the Dirty Martini became a popular variation of the traditional Martini, particularly among drinkers who enjoy savoury, salty cocktails rather than sweeter mixed drinks.
HOW TO STIR A DIRTY MARTINI
Stirring is the preferred method for a clear, silky Dirty Martini. Combine the gin, dry vermouth and olive brine in a mixing glass with ice, then stir for approximately 20–25 seconds until thoroughly chilled.
Shaking is also common, particularly for drinkers who prefer a colder, more aerated and slightly cloudy Martini. However, stirring provides a cleaner appearance and smoother texture, allowing the gin and vermouth to remain more prominent.
For this recipe, stirring is the recommended approach.
SERVE IT PROPERLY
Serve a Dirty Martini in a thoroughly chilled Martini glass or coupe, without ice. Chilling the glass beforehand helps the cocktail stay cold, while the stem prevents your hand from warming the drink too quickly.
Strain the Martini directly from the mixing glass and garnish with two green olives on a cocktail pick. Use firm, good-quality olives that complement the brine without overpowering the cocktail.
Serve immediately while the drink is at its coldest. A Dirty Martini pairs particularly well with savoury snacks such as olives, salted nuts and cheese.
Questions about the Dirty Martini
What makes a Martini dirty?
Olive brine. Adding the salty liquid from olives gives the Martini its characteristic savoury flavour and slightly cloudy or “dirty” appearance.
How much olive brine goes in a Dirty Martini?
Our recipe uses 10 ml per cocktail. The amount can be adjusted depending on how salty and olive-forward you want the drink; recipes vary considerably.
Can I use the brine from a jar of olives?
Yes. Good-quality green olives packed in brine can provide both the brine for the cocktail and the olives for the garnish.
Is a Dirty Martini made with gin or vodka?
Either can be used. Gin gives the drink more botanical character, while vodka creates a more neutral base that puts greater emphasis on the olive brine.
Is a Dirty Martini shaken or stirred?
Both methods are used. This recipe is stirred for a cold, silky texture and clean presentation, although shaking is also common for Dirty Martinis.
How many olives go in a Dirty Martini?
For the Drinkero recipe, use 2 green olives per cocktail.
How many Dirty Martinis can I make?
Choose 6, 12, 24 or 48 cocktails and the quantities you need are calculated automatically. Select your preferred products and remove anything you already have.
Is it an IBA cocktail?
No. The Dirty Martini is not listed as a separate official International Bartenders Association cocktail. However, its close relative, the Dry Martini, is an IBA-recognized classic. The Dirty Martini adds olive brine to create its characteristic savoury flavour. Learn more about the recipe in Difford's Guide to the Dirty Martini
