A dirty martini is a variation of the classic martini that includes olive brine or olive juice, which gives it a cloudy appearance, a briny-salty flavor, and a more savory, rounded profile. It can be made with gin or vodka, and the amount of olive brine can vary from a small splash to a generously “extra dirty” amount, depending on taste. Key points

• Core components: gin or vodka, dry vermouth, olive brine (the element that makes it “dirty”).

• Typical preparation: shake or stir gin (or vodka) with dry vermouth, then add olive brine and garnish with olives; the brine is what creates the distinctive cloudy look and savory depth.

• Variations:
  • Classic dirty: a modest splash of olive brine.
  • Extra dirty / filthy: larger amounts of brine for a stronger olive flavor (note: “filthy” is distinct from “dirty” and sometimes involves different terms or garnishes in some bars).

* Some recipes specify 1–6 teaspoons of olive brine, but the range varies by bartender and preference.

• Common serving notes:
  • Can be served up (shaken/stirred with ice, then strained) or on the rocks, depending on preference.

* Garnish with olives; sometimes a lemon twist is included, but olives are typical for dirty martinis.

If you’d like, I can tailor a precise recipe (measurements for a single cocktail or a pitcher), or compare how different brands or gin/vodka choices affect the flavor.