Dirty Martini
The savory martini variation enriched with olive brine—salty, crisp, and bracing.
31%
ABV
easy
Difficulty
martini
Glass
History & Heritage
“Bartender John O'Connor is credited with the Dirty Martini in 1901 after he splashed brine from the olive jar into a standard Martini. The drink grew popular among mid-century regulars who craved a savory kick, eventually becoming a staple of hotel bars and home mixology alike.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Add gin, dry vermouth, and olive brine to a mixing glass with ice
Stir until very cold, or shake if preferred for extra cloudiness
Strain into a chilled martini glass
Garnish with 2–3 green olives
Glassware
Served up in a chilled martini glass
Garnish
Skewered on a pick
Master's Tips
Professional insights to elevate your craft
Adjust brine to taste (¼–¾ oz)
Use fresh, clean brine from quality olives
Stir for clarity; shaking yields a cloudier, colder drink
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Dirty Martini.
Extra Dirty Martini
Boosts olive brine for bracing salinity.
Changes
Filthy Martini
Adds muddled olives for texture and heavier brine.
Changes
Dirty Vodka Martini
Replaces gin with vodka for a cleaner, peppery backbone.
Changes
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