It’s 2 o’clock. Is it happy hour yet???
Sean Connery as James Bond in Goldfinger has the now infamous line, “Just a drink, a Martini, shaken not stirred.” And his type of Martini is of the vodka type and not really the gin type. But what makes a martini dirty is the unclear quality of the olive juice. Martinis are usually clear. I personally like vodka versions well since I think gin tastes funny, but if you prefer gin, substitute gin for vodka by all means.
Martinis are classy. It’s always one of my favorites go-to drinks whenever I feel like being sophisticated and such. It comes in a cool glass. It’s just nice. So just make sure when you order in the bar, order a martini, shaken, not stirred. 🙂
Ingredients (for 1):
6 parts Grey Goose Vodka, chilled
1 part olive juice
dash of Martini and Rossi vermouth
Explanation of “parts.” This just means 1 part equals whatever you use as a measurement. If you use a spoon to measure, then 1 part is 1 of those spoons, 6 parts is 6 spoons. If you use a CD Case for a measure, then that’s 1 part…but I’m not sure why you’d use a CD Case 🙂
Probably the most time consuming part of this recipe is to get the olive brine. The best way is use cocktail olives and mash it through a strainer to get just the juice and not the pulp. You can do this step in advanced and store in the refrigerator.
I like to use Grey Goose Vodka. This is my own personal taste because of how smooth it is. I store the bottle in my freezer to get the maximum coldness of the alcohol. Alcohol does not freeze in regular freezers. Measure the vodka and put in a shaker filled with ice.
Add the dash of vermouth to the shaker.
Add the olive juice to the shaker.
Put the cover on the shaker and give it a shake until it becomes very cold to the touch.
Strain and pour into a martini glass garnished with cocktail olives. Martini is best enjoyed by sipping slowly. The picture here is a VERY dirty martini! Toast to a job well done!
- Olive juice to vodka ratio is very important. I think what I listed here is slightly over dirtied. It will take a few tries to get to your own personal ratio.
- NEVER use the brine that the cocktail olives come in because it full of unwanted flavors from vinegar, water, and preservatives.
- When using the cocktail olives to mash, remove the middle whether it’d be the pepper, cheese, or what not.