The Dirty Martini

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Created in 1901 by John O’Connor at the Waldorf Astoria, the very first Dirty Martini got its flavor from muddling olives into a Martini. Over time, the muddling gave way to a splash of brine and became the drink you see today. While I won’t be able to roll up to Bemelman’s Bar anytime in the near future to indulge in one (they make my favorite), I’ll be recreating my own version of them at home.

Just a quick note: Unless you’re James Bond, martinis should NOT be shaken, but stirred. I use a mixing glass and Julep strainer for this, but you can use just about any large, stable glass or the base of a Cobbler shaker to the same effect.

Chez Jones Dirty Martini

2-1/2 ounces vodka (or dry gin)

1/2 ounces dry vermouth

3/4 ounces olive brine (If you prefer it less dirty, reduce to 1/2 ounce)

Add all ingredients into a mixing glass with plenty of ice and stir. Strain into a chilled martini glass or coupe and serve with a garnish of olives.

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