Dirty Martini: Simple Recipe and Pro Tips

If you love a martini with a salty kick, the dirty martini is the go‑to drink. It swaps a splash of olive brine for some of the dry vermouth, giving the classic cocktail a briny edge that cuts right through the gin or vodka. Below you’ll find a no‑fuss recipe, the right tool list, and a handful of tricks that keep the drink smooth, not soggy.

What Makes a Martini "Dirty"?

Traditional martinis use gin (or vodka) and dry vermouth, shaken or stirred, then strained into a chilled glass. The "dirty" version adds olive brine – the liquid you get when you pack olives. The more brine you use, the dirtier the drink gets. Most bartenders start with a 1:1:1 ratio (gin, vermouth, brine) and then adjust to taste. Some people go heavy on the brine for a bold flavor, while others prefer just a whisper of saltiness.

Step‑by‑Step Dirty Martini

Ingredients (single serving):

• 2 oz gin or vodka
• ½ oz dry vermouth
• ½ oz olive brine (add more if you like it dirtier)
• Ice cubes
• 1–2 olives for garnish

Equipment:

• Cocktail shaker or mixing glass
• Strainer
• Coupe or martini glass (pre‑chilled)

Method:

1. Fill the shaker with ice. Cold the glass by adding a few ice cubes or pop it in the freezer for a few minutes.
2. Pour gin (or vodka), vermouth, and olive brine over the ice.
3. Stir for about 20–30 seconds. Stirring keeps the drink clear and silky, while shaking makes it cloudy and more diluted – choose what you prefer.
4. Strain into the chilled glass. No ice in the final drink.
5. Skewer the olives onto a cocktail pick and drop them in. For extra flair, a lemon twist can be added.

That’s it. You’ve got a dirty martini that’s ready to sip.

Here are a few quick tweaks you might try:

• Swap the spirit. Use a quality vodka for a cleaner taste or a botanical gin for more herbal notes.
• Change the brine. Different olive brands have different salt levels. Mediterranean olives give a milder brine, while Greek kalamata olives add richer depth.
• Add bitters. A dash of orange bitters brightens the palate without masking the brine.
• Go extra dirty. Up the brine to ¾ oz for a truly salty sip.

Serve your dirty martini at a dinner party, after‑work happy hour, or any time you want a cocktail that’s both classy and tasty. Pair it with olives, nuts, or a platter of sharp cheese – the salty sidekick matches the drink’s own saltiness perfectly.

Remember, the key is balance. If the drink tastes too briny, cut back on the olive juice or add a splash more vermouth. If it feels thin, stir a little longer or use a higher‑proof spirit. Play around until you land on your ideal dirty martini, then stick with that recipe for consistent results.

Enjoy responsibly and keep your glass chilled – a cold martini feels smoother and lets the flavor shine. Cheers to a perfectly dirty Martini every time!