What makes a martini “dirty”?
The Dirty Martini is a classic variation of the traditional Martini, with the earliest record of the “dirty” version created in 1901 by John O’Connor. Since then, this classic cocktail has graced the presence of celebrities, U.S. Presidents, and become a staple savory concoction for millions of people. The difference between a traditional Martini and a Dirty Martini is the addition of olive brine, adding a stronger savory flavor and making this typically crystal-clear beverage appear “dirty”.
What does a Dirty Martini pair with?
The Dirty Martini is a great drink to have before a meal, and can be paired with a variety of different appetizers. This drink pairs excellently with charcuterie boards, as the savory notes share commonalities with the flavor profile while the gin offers a pleasing but complementary contrast with its juniper notes. It also pairs very well with antipasto platters and cheese boards. Any appetizer with an array of cured meats and cheeses are strong contenders for a pleasing experience alongside the Dirty Martini.
Recipe
- 2 oz. London Dry Gin
- 1 oz. Dry Vermouth
- A splash of Olive Brine
- Bleu Cheese Olives (to garnish)
This recipe is quick and easy to make, taking less than two minutes. Start with a mixing glass filled with ice, and pour in your liquid ingredients. Stir with a barspoon for 30 seconds to dilute, and strain into a cocktail glass. Place your bleu cheese olives on a small skewer to garnish your beverage and enjoy!
Recommendation for Ingredients
For this cocktail, we recommend using a London Dry Gin with strong juniper notes to cut through. Tanqueray is our favorite to use. For dry vermouth, the standard Martini & Rossi is an excellent choice for most martinis. Lastly, we recommend using bleu cheese olives for this drink (although you can use any green olives of your choosing). The sharpness of the bleu cheese pairs great with the rest of the drink and really elevates the flavor to a gourmet experience. This is a common move used by fancy steakhouses in their dirty martinis. Not to mention, your guests will be thoroughly impressed if you serve them this and savor this drink paired with a nice charcuterie board.
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