Food & Cooking Recipes Drink Recipes Cocktail Recipes Extra-Dirty Martini 4.1 (118) 2 Reviews Learn how to make this super savory cocktail using gin or vodka. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 3, 2024 Rate PRINT Share Servings: 1 Jump to recipe The extra dirty martini has never been more popular. If you've only sipped one at a bar, you probably appreciate its savory flavor, but might not be clear on how the drink is made. Like a classic martini, an extra dirty martini is a pared-down drink with just three ingredients: gin or vodka, vermouth, and olive brine. Because there are so few ingredients, it’s important to use the best quality you can find, even down to the olive brine. Cocktail olives are the usual choice of garnish—make sure yours are good and fresh, not too old or stale. Rachel Marek A Guide to 28 Signature Cocktails—Arranged by Spirit or Wine Type What Makes a Dirty Martini Dirty? Dirtying—aka sullying—the crystal clear gin or vodka and vermouth with olive brine is what makes the drink dirty. How much olive brine you add makes the drink a dirty martini or an extra dirty martini. The addition of brine to a martini accentuates both the sweet and savory components of vermouth while smoothing out any bitterness. It also adds weight to the drink and creates mouthfeel without increasing the total volume of vermouth. There were versions of the dirty martini in the early 20th century, but the cocktail got its current name in the 1980s. It is often made with vodka because its clean flavor better highlights the briny characteristics of the drink. And it has never been more popular. Many variations forgo the olive brine for other forms of salty, umami flavor—everything from spicy pickle brine to fish sauce. Other Styles of Martini In addition to the dirty or extra dirty martini, these other types of martini to know and try: Dry martini: Has very little vermouth, five parts spirit to one part vermouth.Classic or wet martini: The inverse of the dry martini, a classic or wet martini has more vermouth, but it’s still a spirit-forward drink with a ratio around two parts gin or vodka to one part vermouth. 50-50 martini: Made with equal parts gin and dry vermouth, plus a dash of orange bitters.Bone-dry: A martini with extremely little or no vermouth is known as a bone-dry martini. The bartender may only swirl vermouth around the glass and dump it out or may add the tiniest touch of vermouth to the cocktail. Cook Mode (Keep screen awake) Ingredients Ice cubes 2 ounces vodka or gin 4 to 5 teaspoons olive brine Splash of dry vermouth Garnish: green olives Directions Rachel Marek Add ice to shaker: Fill a cocktail shaker with ice. Rachel Marek Add martini ingredients: Add vodka, olive brine, and vermouth—and shake. Rachel Marek Strain: Strain into a chilled martini glass. Rachel Marek Garnish: Garnish with olives. Rachel Marek Frequently Asked Questions What is a bruised dirty martini? A bruised dirty martini is when a dirty martini has been overshaken. Too much shaking can cause the ice to splinter, which results in oxygen rising to the surface of the martini when it is poured. This makes the drink appear cloudy. Is an espresso martini really a martini? Whether the espresso martini is really a martini depends on who you ask. Most versions include vodka along with coffee liqueur and espresso but no vermouth. And while this caffeinated cocktail is generally served in a martini glass, that doesn't mean it is a martini. In fact, when the drink was first created it was known as a vodka espresso. Why do you put three olives in a martini? Three olives are often used as the garnish for a martini, especially a dirty martini. The main reason for using three olives is said to be tradition and the belief that serving olives in even numbers is bad luck. One or three olives are great, five would be overkill, and only two are not a good idea. Other Martini Recipes to Try: Pink Gin Martini French Martini Lemon Drop Martini Lychee Martini Marthatini Originally appeared: Martha Stewart Living, September 2010 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.