Dirty Martini

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
3 olives
ice

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!

Notes:

  • 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.

– Max

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