The Dirtiest Martini Recipes

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DIRTY MARTINI



Dirty Martini image

This is a Martini for olive lovers. It can be served on the rocks, or chilled.

Provided by SCOTT HOLLERN

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 1m

Yield 1

Number Of Ingredients 4

6 fluid ounces vodka
1 dash dry vermouth
1 fluid ounce brine from olive jar
4 stuffed green olives

Steps:

  • In a mixing glass, combine vodka, dry vermouth, brine and olives. Pour into a glass over ice. Either drink on the rocks, or strain into a chilled cocktail glass.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 2.8 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 538.4 mg, Sugar 0.2 g

DIRTY MARTINI



Dirty Martini image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Steps:

  • Fill a shaker with ice. Add 1 ounce olive juice and 2 ounces each gin and dry vermouth. Shake well, then strain into a martini glass. Add a dash of bitters and garnish with an olive.

THE DIRTIEST MARTINI



The Dirtiest Martini image

Provided by Jonathan Miles

Categories     cocktails

Number Of Ingredients 5

4 ounces basil-infused organic vodka*
1 1/4 ounces olive juice
Splash of vermouth
3 pitted Spanish green queen olives, skewered
1 organic basil leaf

Steps:

  • Shake the liquid ingredients with ice in a shaker. Strain into a chilled martini glass, and garnish with the olive skewer and basil leaf. *To infuse the vodka, place 10 basil leaves in a 750-ml bottle of organic vodka (Rain vodka, distilled in Kentucky from organic corn, is a good choice) for two hours. Be careful not to overinfuse. You want a mild flavor and fragrance, not basil cologne.

THE IMPROVED DIRTY MARTINI



The Improved Dirty Martini image

"Dirty martini" is a dirty word for many bartenders who find the drink - a martini with a salty slop of olive brine - unimaginative and unappetizing. Naren Young, a New York bartender, decided to create a better version, called Olives 7 Ways, with several bespoke ingredients. That cocktail, served at Saxon & Parole, is fairly complicated to make, so Mr. Young came up with yet another, easier variation for the home bartender.

Provided by Robert Simonson

Categories     cocktails

Yield 1 drink

Number Of Ingredients 5

375 milliliters dry vermouth, preferably Noilly Prat
1/2 cup chopped Cerignola olives
1 1/2 ounces navy-strength gin, preferably Perry's Tot
A few drops of extra-virgin olive oil
Mixed olives, for serving

Steps:

  • Combine vermouth and chopped olives in a sealed glass container and let sit for 3 days. Shake periodically.
  • Chill a cocktail glass by filling it with ice or putting it in the freezer for about 5 minutes.
  • In a mixing glass filled three-quarters full with ice, pour the gin and 1 1/2 ounces of the infused vermouth. Stir until chilled, about 30 seconds, and strain into the chilled glass. Carefully drip a few drops of olive oil (with an eye-dropper, if possible) onto the drink's surface. Serve with a small dish of mixed olives.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 461 milligrams, Sugar 3 grams

DIRTY MARTINI



Dirty martini image

Mix up a classic dirty martini to impress guests at your next party. This easy, elegant cocktail combines dry gin, vermouth and green olives

Provided by Miriam Nice

Categories     Drink

Time 5m

Number Of Ingredients 4

4-6 green olives , pitted, plus 25ml of the brine
ice
150ml London dry gin
25ml dry vermouth , we used Noilly Prat

Steps:

  • Put two martini glasses in the fridge to chill. Thread the olives onto two cocktail sticks and set aside.
  • Fill a jug or mixing glass with the ice, then pour in the gin, vermouth and olive brine. Stir until the outside of the jug feels cold. Taste to make sure that it's icy cold and that you're happy with the dilution.
  • Strain the mix into the chilled glasses and garnish with the olive skewers.

Nutrition Facts : Calories 219 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 0.2 grams fiber, Protein 0.1 grams protein, Sodium 0.58 milligram of sodium

THE DIRTY MARTINI



The Dirty Martini image

There's nothing like the salty, dry taste of a well-made dirty martini. Learn how to perfect this gin cocktail recipe and make your own olive brine.

Provided by Colleen Graham

Categories     Beverage     Cocktail

Time 3m

Number Of Ingredients 4

2 1/2 ounces​ gin (or vodka)
1/2 ounce ​ dry vermouth
1/4 to 1/2 ounce olive juice, to taste (or olive brine)
Garnish: 1 or 3 olives

Steps:

  • Gather the ingredients.
  • In a mixing glass filled with ice, pour the gin, dry vermouth, and olive juice.
  • Stir well for at least 30 seconds.
  • Strain into a chilled cocktail glass .
  • Garnish with 1 or 3 olives. Serve and enjoy. Many people prefer to use the brine that is in a jar of olives for dirty martinis. And why not? If you have olives, you have salty juice right there. It is a very convenient and cheap addition to the drink. Plus, with all the gourmet olives available-stuffed with everything from the standard pimento to blue cheese or jalapeño-each brine brings a slightly different taste to the martini. There are also many olive juices available that are designed specifically for the dirty martini. They can vary quite a bit in taste, though they're interesting to explore. It may take some time to discover which bottled olive juice you like best, so keep trying. Dirty Sue is a favorite for many dirty martini devotees. You might also try the cocktail-worthy olive juices from Boscoli, Fee Brothers, Filthy, Fragata, or Stirrings.
  • Place the olives in a glass jar with a tight-sealing lid. Recycled olive jars are a natural choice, and Mason jars work great as well.
  • Gently press the olives with the back of a wooden spoon firmly enough to release their juice. Try not to smash them as if you're muddling fruit for a cocktail.
  • In a bowl, combine the other ingredients and mix well.
  • Pour the liquid over the olives until they are completely covered. Leave a little room for air at the top of the jar.
  • Seal the jar and shake it vigorously.
  • Refrigerate for at least one day (longer is better) and shake before using the juice. If your juice gets a little low for the olives left in the jar, add more vermouth and give the mix a good shake.

Nutrition Facts : Calories 213 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 552 mg, Sugar 3 g, Fat 2 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g

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