Briny & frosty, just like the cocktail it’s named after.
As with my taste in humour, I like my martinis dry and dirty.
The dryness of a martini refers to the amount of vermouth used in the drink, with a very dry martini having little or no vermouth.
And a dirty martini contains a splash of olive brine.
Here’s how I mix mine...
You will need:
- A chilled martini glass (a few minutes in the freezer does the trick)
- A splash of dry vermouth
- A large shot of your favourite gin (or vodka, if you prefer)
- Olive brine to taste (that's the clear, salty juice that olives are bottled in)
- A cocktail shaker
- Green olives to garnish (you can use a twist of lemon rind, if you prefer. I’m also a fan)
Add the vermouth to the martini glass. Swirl it around. Toss it out. (It's best to stand downwind of dinner guests when doing this. Aim for a sink.)
Pour the gin (or vodka), olive juice and ice into a cocktail shaker and shake until chilled (for the fitness conscious, simply holding the shaker while running at 12 km/h on a treadmill will accomplish this, too).
Strain into the vermouth-coated martini glass (or directly into aforementioned dinner guests' mouths, if this is round #3 or higher).
Skewer the olives onto a cocktail pick and drop them into the glass (or rub the lemon twist around the rim and then drop into the glass) as a garnish.
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