Olive Oil Dirty Martini Recipe

Chill glass

Place a coupe or chilled martini glass in the freezer for at least 5 minutes, or fill it with ice water while you mix the cocktail.

Prepare olives

Skewer 2 olives on a cocktail pick to use as garnish. Reserve the third olive for muddling/extracting extra brine if desired.

Lightly rinse the garnish olives in 1 tsp olive oil: pour the teaspoon into a small dish, roll the skewered olives briefly to coat, then set aside on a napkin. This gives a glossy, savory finish.

Measure and combine spirits

In a mixing glass or Boston shaker, add 2.5 oz gin or vodka, 0.5 oz dry vermouth, and 0.5 oz olive brine.

Add olive oil

Add 1/4 tsp extra-virgin olive oil directly to the mixing glass. The oil will create a silky mouthfeel and an olive-forward aroma. (If you prefer a very subtle oil presence, use 1/8 tsp.)

Add ice and stir

Fill the mixing glass with 1 cup of ice. Stir gently but thoroughly for 20–30 seconds (about 30–40 revolutions) until the mixture is well chilled and slightly diluted. Stirring keeps the drink clear and silky; shaking will cloud it.

Rinse the glass (optional)

If you prefer an extra olive-oil aroma, pour the reserved 1 tsp of olive oil into the chilled serving glass, swirl to coat the interior, then discard excess oil back into the dish or wipe out lightly so only a thin film remains. This step is optional and should be subtle.

Strain

Using a fine strainer and the mixing glass strainer, double-strain the cocktail into the chilled martini or coupe glass to remove any tiny ice shards or oil droplets.

Garnish the drink with the two olive-skewered pick and optionally float the remaining pitted olive in the glass. If using the lemon twist, express oils over the surface by holding it over the drink and giving it a quick pinch, then drop or discard according to preference.

Serve immediately. Sip slowly to appreciate the balance of briny olive, the subtle silk of olive oil, and the spirit-forward backbone.