Hanky Panky
Rebekah Peppler
156 ratings with an average rating of 4 out of 5 stars
156
Dirty Martini
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 drink
- Ice
- 1¼ounces gin
- 1¼ounces vodka
- ¾ounce dry vermouth
- ¼ to ½ounce olive brine, to taste
- Olives (such as Castelvetrano or Manzanilla), for serving
Preparation
- Step 1
Fill a mixing glass with ice. Add the gin, vodka, dry vermouth and brine. Stir for 30 seconds, then strain into a chilled coupe, Nick and Nora or, if you must, martini glass. Garnish with the olives.
Private Notes
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Cooking Notes
Bob REITANO
Stick with gin and avoid the distractions. Gin is the glory potion all the rest is confusion
Martino
The brine covers the aromatics of good gin and produces an odd flavor. I think a dirty martini should always be made with vodka, a flavorless spirit.
Ick
Please tell me other people don’t think this is all kinda wrong.
Kyle
A classic martini can be made only with gin.
Richard Sawyer
Stirred? No, well shaken until the martini pours frosty cold. It hydrates the drink nicely!
Martino
And this isn't what I consider a classic martini. A variation with unlimited parameters. A 'classic' Dry martini up, is gin, a whisper of vermouth, a good 2-3 minute hard shake with ice, a chilled glass and an unstuffed green olive or lemon twist garnish. Perfection.
Patrick
Too large in volume for a true "classic" martini, not to mention the unseemly vodka inclusion. Stick to 2.5 ounce gin (plymouth preferred), 0.5 ounce good dry vermouth (lo-fi if you can get it)--stir 30 seconds with generous amount of ice. Strain into ice-cold glass, add bar-spoon measure of brine.
IRJ
Water is a key ingredient in any decent martini, whether shaken or stirred or simply added at the correct ratio.
Maureen
I’m a longtime dirty girl, but a mostly a traditional one :-)) So it never occurred to me to mix gin and vodka. But honestly this is nice! Try it.
luckylaura
This was tasty! The vermouth and gin added a lovely herbal note and provided a full mouth feel. I actually like this with the lower amount of olive brine than I usually add. This didn’t feel like a sucker punch like some all vodka dirtys can taste like. Felt lower abv even though I know a martini isn’t generally that. For one cocktail why not try it!?
Ricardo
these are the measurements i use except i keep it all gin, preferably The Botanist. perfect!
Sally
I never thought to mix vodka and gin (I prefer vodka in a dirty martini, because I want the saltiness to be the highlight), but gave this a go because ... why not? No need to be snobbish about such things. It's not bad. My preference for this one still remains vodka, but happy to have tried something new.
Jim R
A “regular” martini MUST be gin. But why waste a good gin taste by covering it up w olive brine. A dirty martini is a good but different taste and only needs mediocre vodka
Jo and Em
I can’t drink gin so this mix was perfection. Sorry gin purists!
Adam
I loathe olives, so I use capers, a bit of brine and a dash of Trappey's. I call it the Adam Bombini.
Gibson Lover
Why is there such a snotty attitude about the traditional martini glass in so many bars and restaruants and in this recipe? I understand the V shape is not the most ergonomic, or trendy, but, I'm sorry, the drink does not taste as good in a coupe or Nick and Nora. It's like trying to drink a monster Cab in a coffee mug. "Or if you must, a martini glass." Please.
Patrick
Truly something magical about the traditional cocktail glass shape that suits a martini: a high-wire act involving a bracing amount of spirit and the mental/physical fortitude to keep it together.
Sharon
I absolutely think this is a game changing dirty martini recipe. I love the blend of V&G. I used Beefeater and think that this is not sophisticated enough for this cocktail. I’m going to try another straight up London dry gin.
Hajitini
Garlic stuffed olive; remove the garlic; re-stuff with a piece of parm reggiano. Three, please. Don't knock it until you've tried it!
Jack
Dirty martinis are for arriviste martini drinkers. I like the 1/2 gin, 1/2 vodka formula plus a splash of vermouth, then olives and onions, 3 of each
Raphael
In Mexican restaurants, to avoid the cloying sweetness of a margarita, I like to order a dry tequila martini with olives -- "blanco" tequila, a splash of dry vermouth, perhaps a little brine from the olives. The saltiness of the olives nicely compliments the tequila.
Helen Dee
I make my own brine with olive juice, vermouth, a variety of herbs, and miscellaneous olives stuffed with pimentos, almonds, garlic, and jalapeños. Keeps forever (refrigerated) and just gets better over time. Shake with vodka until ice crystals form.
Bob Claster
No. A martini doesn't need to be "hydrated." "Hydrated" = "watered down." Also, the choice of vermouth is critical for a dirty martini. A dirty martini made with Carpano Blanco will be much better than one made with a lesser vermouth.
IRJ
Water is a key ingredient in any decent martini, whether shaken or stirred or simply added at the correct ratio.
Martino
The brine covers the aromatics of good gin and produces an odd flavor. I think a dirty martini should always be made with vodka, a flavorless spirit.
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