Dirty Martini
Cold, dry and distinctly savoury, the Dirty Martini takes the classic Martini combination of gin and dry vermouth and adds olive brine for a salty, rounded finish. Two green olives complete the drink and reinforce its unmistakable savoury character.
Dirty Martini recept
- Dry gin 60 ml
- Dry vermouth 10 ml
- Olive brine 10 ml
- Soda water 60 ml
- Ice, for stirring 150 g, optional
- Green olives 2 pieces, optional
Make it properly
- Chill a Martini glass thoroughly before preparing the cocktail.
- Add the gin, dry vermouth and olive brine to a mixing glass with 150 g ice.
- Stir for around 20–25 seconds until thoroughly chilled and properly diluted.
- Strain into the chilled Martini glass. The cocktail is served without ice.
- Skewer 2 green olives and place them in the cocktail.
WHAT MAKES A DIRTY MARTINI?
The defining ingredient is olive brine. Without it, gin and dry vermouth simply produce a variation of the traditional Martini.
Brine works almost like seasoning in food. Salt can accentuate other flavours while the olive liquid contributes its own savoury character and texture. Liquor.com
The result should still taste like a Martini—not simply chilled olive juice. Gin remains the foundation, vermouth contributes botanical complexity, and brine provides the characteristic savoury finish.
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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 gives the cocktail a firm botanical foundation. Juniper and citrus notes provide enough character to remain noticeable alongside the salty olive brine.
Use a fresh Dry Vermouth and keep the bottle refrigerated after opening. Its herbal and wine-like character gives the Martini considerably more depth than gin and brine alone.
The olive brine matters more here than in almost any other cocktail. Use clean brine from good-quality green olives rather than olives packed in oil. Difford's Guide
Finish with 2 green olives. Besides matching the savoury character of the cocktail, they provide a simple edible garnish.
HOW TO BALANCE A DIRTY MARTINI
The key is controlling the olive brine.
Our 60 ml gin, 10 ml dry vermouth and 10 ml olive brine specification produces a spirit-forward Martini with clearly noticeable olive character. Around 10–15 ml brine sits in the middle of the range used in many Dirty Martini recipes.
For a cleaner, drier Martini, reduce the brine slightly. For a noticeably saltier drink, increase it—but too much can quickly dominate the gin and vermouth.
THE STORY BEHIND THE DIRTY MARTINI
The origins of the Dirty Martini are usually traced to the early 20th century. Cocktail historian David Wondrich has traced an early version to 1901, when bartender John E. O'Connor reportedly served a Dry Martini with muddled olives at New York's Waldorf Astoria.
The idea evolved from adding the olive itself to incorporating the salty liquid surrounding the olives. Difford's Guide identifies a 1930 cocktail book by G. H. Steele as an early written example of olive brine appearing in a Martini-style drink.
TECHNIQUE
Stirring keeps the Dirty Martini cold and silky while maintaining the clear appearance of the drink. Combine all three liquid ingredients with plenty of ice and stir until properly chilled.
Some modern Dirty Martini recipes instead recommend shaking, particularly because vigorous mixing integrates the denser brine effectively and adds more dilution. Both approaches are used; for this recipe, stirring gives the cleaner presentation that matches our Dirty Martini.
SERVE IT PROPERLY
Serve in a thoroughly chilled Martini glass without ice.
The cocktail should be very cold when it reaches the glass, because there is no serving ice to continue chilling it.
Finish with 2 green olives on a cocktail pick, matching the presentation of the Drinkero recipe.
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.