Dirty Martini
Kelly AllenThe classic dirty martini relies on the addition of olive brine to both cut and obscure its intensity. Dry vermouth bridges the two without adding excess weight. We prefer a savory, herbal vermouth in a dry martini, preferably Spanish. French vermouth tends to be more delicate and doesn't always stand up to the brine of the olives.
Ingredients
-
2½ oz chilled gin
-
½ oz dry vermouth
-
½ oz green olive brine
-
3-4 green olives
- 1 drop Artemisia Salt & Sorghum Bitters (optional)
Preparation
-
Fill a cocktail shaker with ice. Add the gin, vermouth, olive brine, and optional bitters if you're feeling extra salty.
-
Shake until very cold, 30-45 seconds. Strain into a chilled martini glass.
-
Skewer olives and place them in the glass. Serve at once, while still very cold.
