This recipe appears in:The Case for Filthy, Sopping-Wet Martinis
In this extra-dirty take on the classic martini, we combine equal parts gin and dry vermouth with a generous pour of olive brine. It makes for a mellower cocktail with a salty-smooth and crisp finish: a savory pick-me-upper for gin lovers like me, who can't quite handle the fiery stiffness of its drier cousin.
- 1 1/2 ounces (45ml) dry gin
- 1 1/2 ounces (45ml) dry vermouth
- 3/4 ounce (22ml) olive brine
- Pitted manzanilla olives, for garnish
Combine gin, vermouth, and brine in a mixing glass and fill with ice. Stir until well chilled, about 20 seconds, then strain into a chilled cocktail glass. Add 2 or more olives to garnish and serve.