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Extra Dirty Martini

The extra dirty martini takes the classic martini and pushes it into bold territory by adding extra olive juice, which transforms the drink into something savory, complex, and utterly addictive. This cocktail is simple to master, impressive to serve, and endlessly customizable based on your gin or vodka preference.
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Prep Time 2 minutes
Total Time 2 minutes
Servings: 1 cocktail
Course: Drinks and Beverages
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2.5 ounces gin or vodka your preferred brand
  • 0.5 ounces dry vermouth such as Noilly Prat or Dolin
  • 1 ounce olive brine from a jar of quality cocktail olives
  • 3 to 5 large green cocktail olives preferably Castelvetrano or similar quality
  • Ice preferably larger cubes for slower melting
  • Lemon twist optional, for garnish

Equipment

  • Cocktail mixing glass or standard drinking glass
  • Bar spoon or long mixing spoon
  • Cocktail strainer or slotted spoon
  • Jigger or measuring shot glass
  • Coupe glass or martini glass
  • Muddler or bar towel (optional, for bruising olives)
  • Citrus peeler or microplane for lemon twist (optional)

Method
 

  1. Fill your coupe or martini glass with ice and let it sit while you prepare the drink. A chilled glass keeps your cocktail cold longer and prevents it from warming up too quickly on the bar.
  2. Add a generous handful of fresh ice cubes to your cocktail mixing glass, filling it about halfway. The ice surface area matters because it pulls heat from the liquid as you stir.
  3. Using a jigger, measure exactly 2.5 ounces of gin or vodka and pour it over the ice in the mixing glass. Consistency in measurement creates a balanced drink every time you make it.
  4. Pour 0.5 ounces of dry vermouth into the mixing glass with the spirit. The vermouth adds botanical complexity and subtle sweetness that prevents the drink from tasting too sharp or one-dimensional.
  5. Add 1 ounce of olive brine directly to the mixing glass, stirring gently to combine. The brine transforms this into an extra dirty martini by adding savory depth and that signature cloudy appearance.
  6. Using a bar spoon, stir the mixture for about 30 seconds in a smooth, continuous motion. Stirring chills the drink and dilutes it slightly with melted ice, which opens up the flavors rather than muting them.
  7. Dump the ice water out of your chilled coupe or martini glass that you prepared in Step 1. The glass should be cold to the touch and ready to receive your cocktail.
  8. Using a cocktail strainer, pour the stirred mixture from the mixing glass into your prepared serving glass, leaving the ice behind. A proper strain removes any small ice shards and gives you a clean, beautiful cocktail.
  9. Skewer three to five olives on a cocktail pick or toothpick and rest it across the rim of your glass. The olives add visual appeal and provide a savory bite between sips that complements the drink perfectly.

Notes

Use quality cocktail olives because they're the star garnish. Keep your vermouth bottle in the refrigerator after opening because it oxidizes quickly. Stir your cocktail, never shake, if you want a silky, clear drink. Taste your olive brine before adding it to ensure it doesn't have off flavors. Chill all your ingredients before mixing, including the gin or vodka in the freezer for at least 30 minutes, and you'll achieve a perfectly cold cocktail without over-diluting.