A dirty gin martini is a classic gin-forward take on the martini with a splash of olive brine to add saltiness and a slightly cloudy look. Here’s a solid, reliable way to make it, plus a few variation notes to tailor it to your taste. Direct recipe

• Ingredients:
  • 2 1/2 ounces gin
  • 1/2 ounce dry vermouth
  • 1/2 to 1 ounce olive brine (adjust to your saltiness preference)
  • Olives or a lemon twist for garnish
• Method:
  • Chill a martini glass by filling it with ice and setting it aside.
  • In a mixing glass, combine gin, dry vermouth, and olive brine.
  • Add ice and stir well for about 20–30 seconds until very cold (or shake if you prefer a chill, not cloudy texture).
  • Strain into the chilled martini glass.
  • Garnish with 2–3 olives on a pick, or a lemon twist if you prefer a citrus aroma without olives.

Tips and variations

• Brine level: If you’re new to dirty martinis, start with 1/2 ounce of brine and adjust up to 1 ounce after tasting.
• Stir vs shake: Stirring preserves a smoother texture; shaking yields a colder, slightly more diluted drink with a bit more dilution and a frosty appearance.
• Olive choice: Classic green olives (pimento-stuffed or workhorse blanched varieties) are traditional; olive brine quality matters, so use a brine from good-quality olives or a robust olive brine.
• Vermouth balance: If you prefer a drier martini, reduce vermouth to 1/4 ounce or omit it entirely (a “bone-dry” dirty martini). If you like a more pronounced herbal note, keep or increase vermouth slightly.
• Batch option: For serving a crowd, combine gin, vermouth, and brine in a large jar with ice, then portion into chilled glasses and garnish as you go. A common batching ratio is around 10 ounces gin, 2 ounces vermouth, and 2 ounces brine for four servings; adjust to your taste.

Common pitfalls to avoid

• Over-brining: Too much olive brine can overwhelm the drink; start modestly and ramp up gradually.
• Warm drink: Use plenty of ice and chill the glass; a warm martini loses the crisp edge that defines the style.
• Poor ice: Cracked or warm ice can melt too quickly and dilute the drink; use large, hard-cobalt or clear ice if possible.

If you’d like, share how you like your dirtiness level, preferred gin style (London Dry vs. botanical), and whether you want it stirred or shaken, and a tailored version can be crafted.