The Improved Dirty Martini
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Ingredients
- 375milliliters dry vermouth, preferably Noilly Prat
- ½cup chopped Cerignola olives
- 1½ounces navy-strength gin, preferably Perry’s Tot
- A few drops of extra-virgin olive oil
- Mixed olives, for serving
Nutritional analysis per serving (1 servings)
535 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 734 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine vermouth and chopped olives in a sealed glass container and let sit for 3 days. Shake periodically.
- Step 2
Chill a cocktail glass by filling it with ice or putting it in the freezer for about 5 minutes.
- Step 3
In a mixing glass filled three-quarters full with ice, pour the gin and 1½ ounces of the infused vermouth. Stir until chilled, about 30 seconds, and strain into the chilled glass. Carefully drip a few drops of olive oil (with an eye-dropper, if possible) onto the drink’s surface. Serve with a small dish of mixed olives.
Private Notes
Comments
My niece made this for me at a Christmas party after I had sent her the recipe.....I can't lie, it was fabulous and we substituted vodka for the gin. I will make it for friends, using Tito's Vodka - yummy!
I will try this, I always tell bartenders I want martini slightly dirty - "dusty" not "dirty". I hope someday dusty becomes a thing...
The first "Dirty Martini" I ever had started with 2-3 olives in a shaker, along with about 1/2 cup of ice. This was muddled, then and vermouth were added. The mixture was shaken and, when poured, resembled dirty dishwater; more so than brine alone would. Presumably the oil droplets from the olives, now evenly distributed by shaking, made for the cloudy appearance. As for the taste, it was a great blend of olives and liquor.
If I plan to serve a Martini, I usually make in the morning, and leave in the refrigerator or freezer for the day. It makes a huge difference. The flavors combine, and the olives marinate in the drink. so good!
I wonder how it would work to add the olives to the vodka/gin (vs vermouth) in the recipe? When I make a martini, I take a cap full of vermouth, swirl it around to coat the cold glass, and dump it out. For me, that's the perfect amount.
So many possibilities here. Just made a variation with 2 1/2 oz gin (the Botanist), 1/2 oz fino sherry, 1/2 oz olive-infused Dolin’s … and it’s pretty darn good!
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