The Dirty Martini is the saltiest cousin of the classic Martini – not sweet, not bitter, but salty. The brine from the cocktail olives transforms the clear Gin drink into a spicy, almost broth-like composition. Those who take the first sip with their eyes closed might think they’re drinking a hearty aperitif. Perfect for anyone who wants their Martini not just dry, but also dirty: salty, umami, and with a hint of the Mediterranean.
Here’s what you need for the Dirty Martini
6 cl London Dry Gin
2 cl dry Wermut (Dry Vermouth)
1 cl brine from cocktail olives (use brine from at least 3–4 olives from the jar)
Ice cubes
1 cocktail olive (for garnish)
Key points
The olive brine is the heart of the Dirty Martini – but it shouldn’t dominate. Only use the brine from the jar the olives are swimming in and filter it through a fine sieve if there are any crumbs or spice remnants in it. If you like it even saltier, you can add a pinch of fine sea salt to the mixing glass, but be careful: too much salt will quickly make the drink undrinkable. Temperature is also important – the Martini must be ice cold, otherwise the brine will taste overpowering instead of harmonious. A trick: store the olive brine in the fridge briefly before adding it to the drink so it doesn’t come in too warm.
Variations
- Extra Dirty Martini — With 1.5–2 cl olive brine for those who prefer it even more intense. The brine should then come from particularly aromatic olives – e.g. marinated with garlic or chili.
- Vodka Dirty Martini — Replace London Dry Gin with Vodka if the juniper flavor is too strong. The drink becomes neutraler, but the salty note of the olive brine comes more to the fore.
- Dirty Martini with lemon zest — Express a thin strip of lemon peel over the glass before adding the olive. The fresh citrus oil rounds off the saltiness and gives the drink a slight freshness.
Frequently asked questions
Can I make the olive brine myself?
Yes, but it’s only worth it if you use high-quality olives. Simply mix 10–12 pitted olives with 5 cl warm water, 1 tsp sea salt and optionally some garlic or rosemary in a jar. Leave to infuse for 24 hours, then filter through a cloth. The brine should be clear and aromatic – not cloudy or fermented.
Why is the Dirty Martini stirred and not shaken?
Stirring keeps the drink clear and silky. Shaking would incorporate air and make the Martini cloudy – this disturbs the elegant texture and distracts from the salty aroma of the olive brine. Stirred Gin also dilutes more slowly, which helps maintain the balance between alcohol and saltiness.
Which olives work best?
Small, aromatic varieties like Manzanilla or Picholine. Green olives are classic, but black olives give a deeper, almost meaty note. Important: The olives shouldn’t be too strongly marinated in vinegar or spices – otherwise it will overpower the Gin.
