How to Make a Dirty Martini

A lovely, classic cocktail.

I don’t drink very often, and when I do I usually have a few beers and get too sleepy to drink anymore or do anything, so I just end up going home and going to bed. However, sometimes when I don’t feel like going out but would rather unwind quietly, I like to mix a few martinis and listen to some mellow music right here in the comfort of my own home.

I’m not talking about a regular vodka martini; I like to drink a dirty, gin-martini, on the rocks. And again, not with just any old Albertson’s brand gin, my favorite gin is Bombay Sapphire Gin; it comes in a clear bottle, with such a faint hint of blue that you can’t really tell if it’s the bottle or the gin that has the color in it.

First of all, I make sure I have all the ingredients to make a dirty, gin-martini which include the Bombay Sapphire gin, vermouth, green olives and lemon juice. Now, I realize that not all bartenders will put lemon juice in a martini, that’s just the way I like to do it. And as far as green olives, I normally prefer the used green olives that are stuffed with pimento, but just recently a friend of mine, and fellow martini-lover used green olives stuffed with bleu cheese in a martini she mixed for me and I loved it. So now, if the store I’m in happens to have bleu cheese stuffed green olives, I will get them, otherwise I will stick with the pimento stuffed green olives, but I definitely look for the bleu cheese stuffed olives before I commit to the pimento.

Now that I’m sure I have all the ingredients, I am ready to start mixing. First, I will take a glassful of ice and put it into the cocktail shaker. Note that when I say a glassful of ice, I mean I measure a glassful in the glass in which the glass will be served. Next, I will pour about a quarter of a shot of vermouth onto the ice in the shaker; just enough go give a “hint” of vermouth in the drink. Then I pour 2 full shots or 3oz. of Bombay Sapphire gin into the shaker and add two-thirds of a shot or 1oz. of olive juice, also known as olive brine, from the jar of green olives. Usually, if I use the olive juice from the olive jar, I end up running out of olive juice before I run out of olives, and that just leaves the remaining olives to dry out if I don’t used them that same night.

This is why I prefer to buy a separate bottle of plain olive juice or brine and avoid having to waste the other olives. After the olive juice is in the shaker, I squeeze about half a shot of lemon juice into the shaker and put the lid on. And again, most bartenders will tell you that when dealing with gin, it is best to stir, not shake the drink so that the drink is not diluted by the melting ice while shaking it. I prefer to shake it because after I’m done shaking it; I quickly pour it into the glass and watch as it fizzles, it almost looks carbonated. When I take a sip, the taste is fresh and tangy, nothing like it in the world.

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Published in: Cooking


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