Filthy, Sopping-Wet Martini Recipe

Vicky Wasik

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.

Recipe Facts

Active: 2 mins
Total: 2 mins
Serves: 1 serving

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  • 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


  1. 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.


You can substitute your favorite pickles (and their liquid) for the olives and olive brine: Try it with capers, cocktail onions, or cucumber pickles.

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