Prep time: 3 minutes | Servings: 1 cocktail
The Dirty Martini is a savory classic—silky spirit, a kiss of dry vermouth, and the salty bite of olive brine. We pour these at weddings and black-tie events across Long Island; the biggest question we get is gin or vodka? Our answer: choose your base, then dial “dirty,” “extra dirty,” or “filthy” by adjusting the brine. Below is our bartender-approved ratio for a crisp, well-balanced dirty gin martini or dirty vodka martini you can make at home.
About This Dirty Martini
A “dirty” martini adds olive brine to a classic martini (gin or vodka + dry vermouth). We stir to keep texture silky, then fine-strain into a chilled coupe for a perfectly cold sip. Start with our house ratio and tweak brine and vermouth to taste.
Ingredients
- 2.5 oz gin or vodka (high quality; see tips)
- 0.5 oz dry vermouth (fresh bottle, refrigerated)
- 0.25–0.5 oz olive brine (to taste; start small)
- Ice (stirring quality, large cold cubes)
- Garnish: 1–3 green olives on a pick (Castelvetrano or Spanish Manzanilla)
Dirty Martini Ratios
- Dirty: 2.5 oz spirit + 0.5 oz dry vermouth + 0.25 oz brine
- Extra Dirty: same, but 0.5 oz brine
- Filthy: 2.5 oz spirit + 0.25 oz dry vermouth + 0.75–1.0 oz brine (bold & very savory)
Tip: Brines vary in salinity—taste yours first and adjust. You can also split brines (e.g., 50% olive brine, 50% filtered water) for a softer salinity curve.
Steps
- Chill the glass: Place a coupe or martini glass in the freezer for 5–10 minutes.
- Build in a mixing glass: Add spirit, vermouth, and brine. Fill with very cold ice.
- Stir, don’t shake: Stir 20–30 seconds until well-chilled and slightly diluted.
- Strain: Fine-strain into the chilled glass.
- Garnish: Skewer 1–3 olives; rest on the rim or drop in.
Bartender Tips
- Gin vs. Vodka: Gin gives herbal complexity; vodka is cleaner and lets brine lead.
- Fresh vermouth: Open, refrigerate, and aim to finish within 4–6 weeks.
- Brine quality: Use good olive brine (we love Castelvetrano). Avoid harsh, overly acidic brines.
- Clarity & texture: Stir for silk; shaking adds chill but clouds the drink.
Flavor Pairings
- Appetizers: marinated olives, oysters, shrimp cocktail, smoked almonds.
- Add-ons: 1 dash orange bitters for lift; a lemon twist instead of olives for a “dirty-adjacent” riff.
Variations
- Extra Dirty Martini: Use 0.5 oz brine and reduce vermouth to 0.25 oz.
- Filthy Martini: 0.75–1.0 oz brine; very savory, olive-forward.
- Garlic or Blue Cheese Olive Dirty: Swap in stuffed olives; expect richer salinity and aroma.
- Dirty Gibson: Use cocktail onion brine + onion garnish for a savory twist.
Garnish & Glassware
Classic martini glass or small coupe; 1–3 olives on a pick. If you’re team lemon—express a wide lemon peel over the surface, discard or drop in (less “dirty,” more citrus-lifted).
Party Batch (8 drinks, stirred)
- 20 oz (2.5 cups) gin or vodka
- 4 oz dry vermouth
- 2–4 oz olive brine (start at 2 oz; adjust to taste)
Combine in a chilled pitcher and keep over an ice bath. Stir 8–10 oz with fresh ice per round, then fine-strain into frozen glasses. Garnish to order.
Dirty Martini FAQs
What are the ingredients for a Dirty Martini?
Spirit (gin or vodka), dry vermouth, olive brine, and olives for garnish. Our base spec is 2.5 oz spirit + 0.5 oz vermouth + 0.25–0.5 oz brine.
Should you shake or stir a Dirty Martini?
We stir for a clear, silky texture. Shaking chills quickly but adds tiny ice shards and a cloudy look—some prefer that for “extra cold.”
What’s the difference between dirty, extra dirty, and filthy?
The amount of olive brine: ~0.25 oz (dirty), ~0.5 oz (extra dirty), and 0.75–1 oz (filthy).
Which is better—dirty gin martini or dirty vodka martini?
Gin for botanical complexity; vodka for a cleaner, brine-forward profile. Try both and see which matches your palate.
When to Serve
Perfect for cocktail hours, holiday parties, or date night in. Need staff? Hire a bartender—we’ll bring the olives, picks, and frosted glassware.
Browse more Cocktail Recipes and seasonal favorites in our Fall Cocktail Guide.
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