Dirty Martini
Briny, cold, and always ready
About this cocktail
The Dirty Martini is a 1980s American invention, not a true classic, but it is the rare modern drink that batches better than its standard form. Olive brine has more shelf life than fresh citrus, and the vodka-and-vermouth base barely changes character at -18°C. The "dirty" part is the brine, half an ounce per drink, which adds salinity without overwhelming the vermouth. Use a quality olive brine; the cheap stuff tastes industrial. Sicilian Castelvetrano olives produce the cleanest brine for batching.
Pick a cocktail to batch
Shaken citrus drinks pick up more water from ice. Spirit-forward stirred drinks need less; freezer batches often need none.
Your Batch
Aim for around 22% ABV or higher to keep the batch pourable in the freezer.
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At Serve
How to serve
Pour into a chilled martini glass or coupe. Garnish with 2-3 olives on a pick.
Best within: 3+ months
Dry vermouth oxidizes faster than sweet, so batch from a recently opened bottle; the brine itself keeps.
Pro Tips
- + Use quality olive brine - Filthy Food brand is excellent
- + Avoid supermarket olive jar brine - it's too acidic
- + Gin works equally well if you prefer botanical notes
- + Store olives separately and add to glass when serving
Avoid These
- − Using cheap olive brine
- − Adding olives to the batch (they'll get bloated)
For Hosts
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The Tools
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