An iconic cocktail that requires only a handful of ingredients with only a few ingredients, the filthy martini is thought to be simple to make. However, it’s actually a delicate drink. A little too excessive brine, for example, can take over this earthy and briny drink, which can make it too salty for those who prefer a martini with a lot of dirt. Furthermore, every aspect of this cocktail is different and open to debate, such as James Bond proved when he famously ordered the martini “shaken, not stirred,” that is, in fact, what bartenders generally recommend against.
“Stirring your martinis will give them a nice, silky texture,” says Javelle Taft, who is the head bartender of Death & Co NYC. “Shaking them tends to over-dilute your cocktail, leaving them with too much water.”
After that disclaimer is off the table now, let’s look at what else you should be aware of when making your perfect martini in your own home, starting with choosing a base spirit ( vodka vs. Gin?) to select the best olives.
A bartender who is skilled in the art of making martinis offers his favorite dirty martini recipe to refer to and build on for the next time you’re craving a salty, refreshing cocktail.
Choosing Your Liquor: Gin or Vodka?
Much like the rest of the world of cocktails, the spirit of choice will largely come up to personal taste. However, a dirty vodka martini is indeed different from one that Gin makes. Because vodka is a neutral spirit, the olive brine and salinity are likely more prominent when you drink a vodka martini, says Jose Pereiro, beverage director of Storico Vino in Atlanta. A martini with dirty Gin is more complex as the botanicals allow sweet flavors to emerge in your mouth, which is a perfect match with olives.
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If you’re planning to make an unclean vodka martini, consider incorporating a potato vodka such as Chopin [$33; chopinvodka.com] into your martini drink. According to Will Patton, the beverage director of Michelin’s famous Brescia as well as Two Michelin Starred Jont in Washington, D.C.. The rich, earthy taste of these vodkas doesn’t get harmed by the abrasiveness that the brine of olives has, says.
To make dirty gin martinis, Darron Foy, Bar Manager of the Flatiron Room in New York City, is a fan of Hendrick’s Gin ($33; flaviar.com] The flavor is reminiscent of cucumber, which pairs perfectly with olive. If you want something a little more floral and herbaceous, go for an alcoholic drink similar to the Botanist $42 at drizly.com], Foy suggests.
Make it ‘Dirty’ (or Don’t)
A few of the most effective mixers for cocktails are created by bartenders who see there is a gap within the industry. The solution is Dirty Sue Premium Olive Juice ($15, amazon.com] It was invented by Eric “E.T.” Tecosky, who has more than two years of experience behind bars. As the bar’s former supervisor of the bar at Jones Hollywood, he’s made many martinis. A frequent scenario that bartenders and others had to deal with? The bottle of olives in front of the bar is stripped of juice. The olives sit to dry.
Dirty Sue was the first bottle of olive brine specially designed for cocktails. The fact that you have a bottle in your fridge allows you to whip up dirty cocktails at your own home. However, you can make bloody marys or even a dirty marg, Tecosky suggests. The salt and olive brine make the perfect combination.
Adding the Right Olives
Choose olives with seeds as they’re more likely to last longer, according to Jose Pereiro, beverage director of Storico Vino in Atlanta. He loves Castelvetrano, which comes from Sicily because they’re sweet and salty and extremely meaty.
Weston Holm, co-founder of Blue Cover Distillery in Scottsdale, Arizona, recommends large green olives with pimento because the juice isn’t too salty. Blue cheese-stuffed olives can make a great martini, too.
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Incredibly, there’s no need to limit your martini’s brine to olive brine, Taft says.
“The definition of dirty martini means ‘savory,’ ” the bartender declares. “Flavors can come from all sorts of pickled vegetables.”
Taft suggests that you start with a great base consisting of the same proportions of olive brine and apple cider vinegar. Include onions, olives, carrots, peppercorns str, beans, and so on. Let it remain at ambient temperature for at least 24 hours. Remove the juice, then allow it to cool in the refrigerator overnight.
A Note on Vermouth
The quantity of Vermouth you drink (and how often you use it in any way) will also be subject to personal preference.
Dry Vermouth (not sweet Vermouth) is the best way to go with dark martinis, Holm says. If you want to be more flexible, it’s not necessary to add it to your drink, and you can make a ring on the glass, according to him. A tip to remember: once you open the Vermouth bottle, be sure to keep it cool to ensure it doesn’t get spoiled.
Bartenders often avoid Vermouth when making dirty vodka martinis.
For a smoky martini made of Gin, Patton likes to pair it with a gin such as Tanqueray $30; drizly.com] with strong juniper as its backbone. Mancino Secco vermouth (£32; woodencork.com] is dry in its herbaceousness.
How to Make a Dirty Martini
Start with vodka that is of high quality. Since the majority of this drink is vodka, it’s best to purchase a top-quality brand that is going to be smooth to drink. Are you unsure of what you like? Visit a distillery to taste tests! You’ll find a stunning bottle.
Include olive brine. This recipe requires nearly twice the brine that other recipes require. You’re all aware of how much I enjoy the flavor of pickled items (looking at your picked red onions!). If you don’t like it, you can cut the amount in half. Check out our expert advice below.
Mix the ingredients in a stainless steel shaker along with the addition of ice. Using a metal shaker can ensure that your components are kept cold, which is an essential part of this recipe.
What About the Vermouth
As I said, I did not use the vermouth ingredient in this recipe. While testing the taste and creating my recipe, I realized that I liked this recipe more than Vermouth. Try it. I’m sure you’ll like it!
There is a mention in the recipe of vermouth. If you enjoy it, add one tablespoon of one-quarter of a 1 ounce.
Type of Olives
You should only make use of green olives as well as greenVermouthrine to make your recipe for dirty martinis. Restaurants have experience with brines made of kalamata and brine made of black olives, and this is something we would not recommend.