What makes a martini dirty

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In a mixing glass filled with ice, pour the gin, dry vermouth, and olive juice. Stir well for at least 30 seconds. Strain into a chilled cocktail glass. Garnish with 1 or 3 olives. Serve and enjoy. In the cocktail world, olive juice and brine tend to mean the same thing, but there is a difference. Olives produce juice, which is pressed out of the fruit to make products like olive oil and the brine salted water for cured olives. Many people prefer to use the brine that is in a jar of olives for dirty martinis.

And why not? If you have olives, you have salty juice right there. It is a very convenient and cheap addition to the drink. There are also many olive juices available that are designed specifically for the dirty martini. They can vary quite a bit in taste, though they're interesting to explore. It may take some time to discover which bottled olive juice you like best, so keep trying.

Dirty Sue is a favorite for many dirty martini devotees. If your local market has an olive bar filled with gourmet olives, use them to make olive brine. It is effortless and allows you to customize the selection of olives, even adding a variety to a single jar. The best part is that you are in control of the juice and can formulate it to suit your taste perfectly.

This simple DIY project can save the die-hard dirty martini drinker a considerable amount of money. As a bonus, you also get a custom choice of olives for garnishing all of your martinis. Any of these can be adjusted to taste as you perfect your recipe. Place the olives in a glass jar with a tight-sealing lid. Recycled olive jars are a natural choice, and Mason jars work great as well. Gently press the olives with the back of a wooden spoon firmly enough to release their juice.

Try not to smash them as if you're muddling fruit for a cocktail. In a bowl, combine the other ingredients and mix well. Pour the liquid over the olives until they are completely covered. Leave a little room for air at the top of the jar. Seal the jar and shake it vigorously. Refrigerate for at least one day longer is better and shake before using the juice.

If your juice gets a little low for the olives left in the jar, add more vermouth and give the mix a good shake. List of Partners vendors. Featured Video. Need Equipment? Shop the Liquor. Rate This Recipe. I don't like this at all.

It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. Your Privacy Rights. To change or withdraw your consent choices for Investopedia. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. Shake, don't stir. Traditional martinis are stirred; however, when you add juices such as olive brine, you need to shake to integrate the brine into the alcohol.

Don't skimp on the olives. Spend the extra money to get high quality, gourmet olives, and don't use them after they've been sitting in your fridge for too long. Substitutes for Olive Juice in a Dirty Martini While olive juice is the classic ingredient to make a martini dirty, you can try the following as well for a slightly different drink. Dill pickle or spicy pickle brine adds dill and garlic flavors. Pepperoncini brine adds a little heat.

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