Wednesday, November 30, 2016

Dirty Martini

Judging by how many orders I fill for this drink a night, I assume that the Dirty Martini is the most popular white spirit cocktail right now. I often scoff at these orders, mainly because drinkers don't seem to want any vermouth in their Martinis, and the olive brine really makes vermouth seem unnecessary anyway. The other problem I have with Dirty Martini drinkers is that they prefer vodka, usually good vodka, which defeats the point of making the drink dirty. At least it does to me.

Unlike the commonplace Dirty Martinis you see these days, the original recipe is with gin and good helping of vermouth. Olive brine is the smallest portion of the three ingredients. Back in the prohibition days, vermouth was what saved a cocktail from terrible tasting liquor. At least the vermouth had flavor, and olive brine does a lot to kill stench. I'm glad to say that the original recipe for Dirty Martinis is still solid with quality gin.

Bombay Sapphire is one of the driest and most flavorful of gins out there. There's a lot going on in it. Adding Mancino vermouth with more than 20 botanicals just makes it that much better. The olive brine prevents the cocktail from becoming overly spiced. It does wonders for improving your appetite before dinner.
  • 3 oz. gin (Bombay Sapphire used)
  • 1 oz. dry vermouth (Mancino used)
  • 1/2 oz. olive brine
  • olives (Tipsy Olives used)
Combine liquid ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with olives.

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