American cocktail bars · American
Dirty Martini (Gin or Vodka, Vermouth & Olive Brine)
The savoury Martini: gin or vodka with dry vermouth and a good splash of olive brine, chilled hard and served up with olives. Briny, cold and moreish — the salty classic that turns an aperitif into a craving.
Published July 11, 2026
Cultural context
Adding a splash of olive brine to a Martini 'dirties' it — clouding the clear drink and turning it savoury and saline. The idea dates to the early 1900s in New York and became a modern bar staple: the brine tames the spirit's edge and makes the drink dangerously moreish. It works with gin or vodka, and how 'dirty' you make it is entirely a matter of taste.
The Dirty Martini is the savoury one: gin or vodka with dry vermouth and a good splash of olive brine, chilled hard and served up with olives. Briny, cold and moreish — the brine tames the spirit’s edge and turns an aperitif into a craving.
Brine to taste
A splash of olive brine “dirties” the drink — clouding it and making it saline. Start with ½ oz; add more for a “filthy” Martini. Use brine from a jar of good olives.
Gin or vodka, shaken or stirred
Gin brings botanical depth; vodka keeps it clean. Many shake a Dirty Martini since it’s already cloudy — but stir it if you like it silky.
One of the martini family
It’s a Vodka or Dry Martini plus brine — and a cocktail onion away from a Gibson in the martini family.
Ingredients
- 75 ml (2 1/2 oz) gin or vodka Gin adds botanical complexity; vodka keeps it clean and lets the brine lead.
- 15 ml (1/2 oz) dry vermouth
- 15 ml (1/2 oz) olive brine From a jar of good olives; add more for a 'filthier' Martini. Taste as you go.
- green olives (ideally stuffed), to garnish
- ice
Method
Tap a step’s number to check it off as you go.
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Add the gin or vodka, dry vermouth and olive brine to a shaker or mixing glass with ice.
Why: The brine is what makes it dirty; start with 15 ml and adjust to how savoury you like it.
-
Shake or stir until very cold, about 10–15 seconds shaken or 30 seconds stirred.
Why: Many prefer a Dirty Martini shaken, since the brine and slight cloudiness suit the frostier texture.
-
Strain into a chilled Martini glass and garnish with a couple of olives on a pick.
Why: A pre-chilled glass keeps it cold; the olives echo the brine and are half the point.
A quick, anonymous tap — no review needed.
Variations
- Filthy
Double the olive brine (and add a bar spoon of the olive oil slick) for an extra-savoury, very briny drink.
- Blue-cheese olives
Garnish with blue-cheese-stuffed olives for a richer, funkier savoury note.
- The martini family
It's a Vodka or Dry Martini plus brine — swap to a cocktail onion and it becomes a Gibson.
Serving & Storage
A savoury aperitif that practically demands salty snacks. Serve very cold before or with dinner.
Pairs with: Olives and charcuterie, Blue cheese, Anchovies, Salted nuts.
Storage: Make to order and serve immediately; it warms quickly.
Nutrition
Per serving (1 drink (~100 ml))
- Calories
- 175
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 320 mg
Estimated using standard ingredient data. Values vary with brands and substitutions.
Frequently Asked Questions
How much brine makes it 'dirty'?
Start with about 15 ml (½ oz) of olive brine. A little gives a subtly savoury, saline edge; more makes it 'filthy' — cloudy, briny and bold. Taste and adjust: it's entirely a matter of preference. Use brine from a jar of good-quality olives.
Gin or vodka?
Both work. Gin adds botanical complexity that plays against the brine; vodka keeps it clean and lets the savoury olive flavour lead. Vodka Dirty Martinis are especially popular.
Shaken or stirred?
Either, but many people shake a Dirty Martini — the brine already clouds the drink, so the slight frostiness and tiny ice shards from shaking suit it well. Stir it if you prefer a silkier texture.
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