Perfect Dirty Martini

There are few things better than a dirty martini. This method consistently produces the perfect dirty martini - extra dirty, slightly wet, and packed with blue cheese stuffed olives.

Time — 10 minutes

Yield — 2 drinks

Print Recipe

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Tools Needed

• Cocktail Shaker, minimum 17oz

• Jigger or liquid measuring cup

• Martini or coupe glass, chilled for at least 4 hours

• Olive picks or toothpicks

Ingredients

• 1/4oz Dolin Dry Vermouth

• 6oz Titos Vodka

• 1oz + more olive brine, preferably premixed martini brine such as Powell & Mahoney or Stirrings 

• 6-8 Castelvetrano or Frescatrano olives, pitted

• 1oz good blue cheese 

• My Favorite Shaker

• My Favorite Jigger

• Cocktail Picks

• Coupe Glasses

Method

Fill a medium cocktail shaker halfway with ice, preferably smaller ice cubes or partially crushed iced. Add 1/4oz dry vermouth and vigorously shake for at least 15 seconds. Remove the top and strain off the excess liquid.

Add 6oz vodka, 1 oz olive brine (more if you are using brine from a jar of olives) and 1/2oz cold water. Vigorously shake for at least 45 seconds, or until your hand just can't take the cold anymore. Strain into chilled martini or coupe glasses and garnish with 2-3 olives per drink.

For the stuffed olives

In a small bowl crumble 1oz good quality blue cheese along with 1tsp olive brine. Using a fork, mash the blue cheese with the olive brine until it has reached a ricotta like consistency - you may need to add more olive brine depending on the texture of your cheese.

Spoon the blue cheese mixture into a small ziplock bag and cut a 1/4" hole in the bottom corner of the bag. Fill olives with the blue cheese mixture and allow to refrigerate for 10-15 minutes prior to assembling the drinks.