Cloudy and slightly salty, The Dirty Martini originated in New York City and dates back to the year 1901. The bartender John O’Conner added a splash of olive brine to the classic Gin Martini and the rest is history.
Martinis made with Vodka vs. Gin
I always prefer Martinis made with gin rather than vodka, that’s just me though. The subtle herbaceous qualities of gin win me over every time.
This recipe works well with either gin or vodka. But never shake a gin cocktail, shaking gin aerates the spirit and creates a bit of an ‘off’ flavor. That being said, shake vodka, stir gin.
I’ve tried a variety of methods, to make a Dirty Martini, some dirtier than others.
- Vermouth with muddled olives is delicious and fun. But it takes time and planning to let the olives marinate in the vermouth. And I’m just not that convinced that the difference is worth the effort.
- I’ve tried a Dirty Gibson as well, using the brine from pickled onions rather than olives, it’s actually pretty tasty.
- And of course, just varying the amount of olive brine in the cocktail.
This is my favorite way to make a Dirty Martini
- 2 1/2 Ounces Gin or Vodka
- 3/4 Ounce Olive Brine or pickled onion brine for a Dirty Gibson
- 1/2 Ounce Dry Vermouth
- Olives or Pickled onions for a Dirty Gibson
- Chill the glass
- Combine all ingredients in a cocktail shaker over ice
- Stir the gin or shake the vodka until ice cold
- Serve in an ice-cold glass garnished with olives