Dirty Martini

James Bond was low-key a weirdo for a lot of reasons, but the most egregious reason BY FAR was his request for a shaken martini—completely unhinged. It might be okay for a Vesper martini (which is 3 parts gin, 1 part vodka, and 1/2 part Lillet), but it's certainly not for the classic dirty gin martini. As every bartender worth their salt will tell you, the ratio for the perfect dirty martini is 5:1:1—chilled gin: dry vermouth: olive brine. That gets poured over a few ice cubes (like 3 to 5) and stirred until a little of the ice dilutes to tame this stiff drink. A few olives on a cocktail pick are the only garnish this iconic drink needs to signal the flavors in the glass.

I’m sure you have a few thoughts about whether or not I’ll judge you for using vodka, what the best kind of olive is, and what exactly people mean when they request a “filthy” martini, so keep on reading to have all of your burning questions answered.

How To Make A Dirty Martini

INGREDIENTS

• Ice Cubes: The ice cubes are arguably as important as the spirits that go into this cocktail. All spirits are better chilled and gin, vodka, and vermouth are no exception. For controlled dilution, reach for standard ice cubes rather than large cubes that you might use for a whiskey cocktail or tiny cubes that you might use for a mule.
• Chilled Gin Or Vodka: Opt for London dry gin for the best martini. Regular gin is typically sweetened after distillation, whereas London dry gin is unsweetened, allowing room for the dry vermouth to add a little bit of sweetness. If you prefer a vodka martini, you can use your favorite brand instead.
• Dry Vermouth: Aside from the hint of sweetness, dry vermouth brings floral and bitter notes to the martini, playing well with the herbaceousness of the gin.
• Green Olive Brine: This is what makes a martini dirty! Aside from adding a greenish-tan tint to the drink, olive brine brings a salty umami kick, making this drink the perfect sidekick for a hearty entrée.
• Spanish, Cerignola, Or Castelvetrano Olives: The olives hanging out in the glass are the best part of a martini, making this a snack and a drink all in one. Keep reading for more tips on the best kind of olive to get the job done. HINT: It’s never ever black olives.

STEP-BY-STEP INSTRUCTIONS

Fill a cocktail mixing glass or medium measuring cup with ice. For bonus points, chill the mixing glass for 10 minutes alongside the martini glass to keep everything super-duper frosty. Pour gin (or vodka, if using), dry vermouth, and olive brine into the prepared mixing glass, working quickly so that the ice doesn’t have time to melt. Using a long cocktail spoon (or a butter knife if you don’t have a cocktail spoon), vigorously stir until the mixing glass is too cold to hold, 30 to 45 seconds.

Strain into a chilled martini glass.

Skewer olives and place in glass. Serve as cold as possible.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Should you make a martini with vodka or gin? The original martini calls for gin, which adds interesting botanical and herbaceous notes that pair well with dry vermouth. The vodka martini arrived on the cocktail scene in the early 1900s as a more easily accessible alternative to gin, becoming popular mid-century, thanks to Mr. Bond himself. My personal preference is a gin martini because of the more complex flavors, but I won’t turn down a vodka martini by any means. Pick the spirit you like best and make it a part of your personality.
• Should a dirty martini be shaken or stirred? I know you want to make your martini like 007 but resist the urge to shake. Shaking will cause the ice to break down faster, diluting your cocktail more than you’d like. There’s also evidence that shaking the gin dulls some of the delicate pine-y and juniper notes, which is not what we want in such a simple cocktail, dirty though it may be. Stirring with a few ice cubes will chill the drink without too much dilution.
• What kind of olives are best for a dirty martini? Olives and olive brine add a bit of an umami savoriness, bringing an extra layer of flavor to this traditionally boozy drink. But not just any olive will do. Green olives are the only kind you want near your martini, specifically Spanish Queen or Manzanilla olives because of their hearty, meaty texture. Cerignola olives are also a good option if you can find them pitted. My all-time favorite olive to add to a martini is the Castlevetrano. They have the same salty meatiness of a Spanish Queen olive with an extra layer of buttery richness to complement the flavors in the gin. Keep black olives away from your martini! While delicious in a salad or pasta, black olives will bring too much bitterness and saltiness to your cocktail, overpowering the gin.
• Stuffed or plain olives? Plain olives are just fine if you want to keep it simple but the moment you want to get a little crazy, reach for a pimento-stuffed olive. To amp it up and make a super filthy martini, grab a small wedge of good blue cheese from the grocery store and stuff a little bit into each olive before adding it to your drink. Since you’ll need to use the olive brine to make the cocktail I’d skip the jarred pre-stuffed blue cheese olives. The liquid the jarred, pre-stuffed olives sit in is often too oily and overpowering for such a simple cocktail. Making your own blue cheese-stuffed olives might seem fussy, but it’s totally worth it. Add an extra 1/2 oz of olive brine for even more filth.

Martini Variations

• Classic Vodka Martini Recipe: If you're feeling a bit more tame, opt for this simple vodka martini.
• Espresso Martini: Let's be honest, there's nothing really "martini" about this cocktail but that will never stop us from thinking this is the perfect after-dinner drink.
• Pomegranate Martini: If you like your cocktails on the sweet side, this one is for you. A splash of pomegranate juice, Cointreau, and lemon transform this into the best Girl's Night pre-game beverage.

Storage

The best place to store a dirty martini is in your stomach, but martinis are also great for batching. Make a 4x batch ahead of time and store it in the freezer for up to 2 weeks to make party prep a breeze.