September 2, 2020
We love to get down and dirty with our contemporary Australian gin and there’s no better way to do it than with a dirty martini. Unlike a classic martini, the ‘dirty’ variation has olive juice added in, giving it a sort of opaque and cloudy look. Which, of course, led someone way back when to give the drink its name.
It’s easy to go from plain ‘dirty’ to ‘too dirty’ when you’re heavy-handed with the olive juice. If you make that mistake when serving this delish cocktail up for your mates, you’ll go from class to ass in no time.
Olive juice…is that even real?
Who knew that olive juice was a thing? Uh, bartenders and dirty martini drinkers everywhere, that’s who. If it’s your first time crafting this quirky cocktail and you’re not sure where to source your olive juice from, just check out your local supermarket. You can either buy bottled olive juice straight up or use the brine (the excess salty water) from a jar of olives. You might get a slightly different flavour depending on your juice of choice, but the end result is the same: a delightfully dirty martini.
While James Bond takes his ‘shaken, not stirred’, we prefer to keep our martinis out of the cocktail shaker, mixing them up with a swizzle stick or long spoon instead. If you want to get really fancy, stick your olives – centred and balanced – on a toothpick and slide it into the martini glass point up.
- 80ml Dry Death Gin
- 25ml dry vermouth
- 25ml olive juice
- 1-3 green olives to garnish
Fill a mixing glass with ice
Pour the dry gin, dry vermouth and olive juice over the ice
Stir well for at least 30 seconds
Strain contents into a chilled martini glass
Garnish with your preferred number of olives