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A dash of olive brine brings a salty, savory note to the all-time classic.
Add all the ingredients to a mixing glass filled with ice.
Stir, and strain into a chilled cocktail glass.
Garnish with 2 olives.
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A varitety of this, I've been told, is called a Dirty Cajun. Just add a splash of your favorite hot sauce, such as Tobasco or, my favorite, habanero. Just make sure it's not something with much body. It's absolutely delicious. I make mine with gin.
Have been making dirty martinis for years with premium English gin 3 oz, spritize dry french vermouth (Noilly Pratt ) or Italian (Martini Rossi) and two tablespoons of olive juice or brine that has two parts juice and one part dry vermouth in the olive container. The vermouth give the three olives with garlic centres a distinct and wonderful flavour. Always remember that martinis are like Balls, one is not enough and three is too many!!
If you use the vermouth, pour it in the tin over ice, shake, then strain it out and then add the Gin or Vodka/Olive Brine over the vermouth flavored ice, shake and strain. That's a classic way of doing it....
The best thing going in Morris County, NJ! #dondadamakana
Misuse of the word Classic. How can a drink that is maybe 15 years in existence, be considered a classic. I am sure it will become a classic because it is here to stay. Only in America would a person pay for more salt water in their drink and less vodka by ordering their Martini really dirty! Stop with the inaccurate headlines to grab attention. a Liquor.com chap technique.
Tito's - empty out the Vermouth - 3 Olives
Many bartenders leave the vermouth in the shaker and then add the Vodka. I have been drinking Martinis for over 40 years and feel/know the vermouth should be emptied from the shaker( just leaving what coated the sides) first, then add the Vodka and Voila, "The Perfect Martini".
how many calories in a dry martini
the correct number of olives is as many as you can convince the bartender to give you
This is now my favorite personal drink. I make my own brine with white vinegar, Kosher salt, and spring water. I pour this back over my dry olives to make them go farther.