![]() Regardless of its precise origins, we know that the martini has been around since the mid-1800s, and that it's still hard to beat.Īs for who put the dirty in dirty martini, word has it that a New York bartender named John O'Connor started muddling the olive garnish into a martini circa 1901, and that muddled olive was eventually replaced with a splash of olive brine.Your bar cart called and it's asking for you to pick up some Blue Curaçao ASAP. In San Francisco, when a miner requested a drink on his way to Martinez, CA.Over time, the drink lost its sweet elements. The bartender didn't have Champagne and instead invented a cocktail containing gin, vermouth, bitters, maraschino liqueur, and a slice of lemon - The Martinez Special. The miner loved the drink enough to order it again in San Francisco, thereby spreading the word. In Martinez, California, during the Gold Rush, when a miner struck gold and requested Champagne at his local bar to celebrate.There are several theories about the origin of this drink ( source). I always love the slightly suspect histories surrounding classic cocktails, and the martini is no exception. Strain into a martini glass, garnish with three large, skewered olives, and serve.You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below. Here's an overview of what you'll do to make the best dirty martini recipe. Instead, we use a cleaner brine from a bottle, or from different olives. When we use stuffed olives, we don't use their brine, which can be murky. Garlic, anchovies, and blue cheese all work well if you like them. We have also been known to use stuffed olives in a dirty martini when we're feeling a little extra filthy. We prefer ours on the larger side and pitted, but this is a matter of taste. Try green Cerignolas, Sevillanos, or even Castelvetranos for a sweeter taste. Good-quality briny, salty, green olives are your best bet for a dirty martini. Drumshanbo Gunpowder Irish Gin, Plymouth, The Botanist, and Aviation would make great choices, too. I also tend to have a bottle of either Hendricks or Tanqueray on hand at all times and often use one of those in the best dirty martini recipe. Sapphire was everywhere and felt fancy to me then. Diageo sold the brand to Bacardi in 1997, and I graduated from college and moved to NYC in 1998. That said, my personal affinity has as much to do with timing as anything. It's a smooth, super-drinkable midpriced London Dry that thrives in a wide variety of cocktails. I've been an almost reflexive fan of Bombay Sapphire since I started drinking gin, and it makes a great martini. I've included a section below with some favorite choices. More than many drinks, the garnish here plays a big part. You'll garnish with your favorite green olives.Caper brine also makes a delicious dirty martini. You can also buy a bottle of olive brine made for cocktails, such as Dirty Sue. I tend to use the brine from whatever olives I have around, from the good old pimento-stuffed petite green olives that we use for tacos to big, plump Cerignola or Castelvetrano olives. ![]() ![]() Olive brine is the salty, vinegary liquid that olives are packed in.Or try Carpano Dry or Carpano Bianco, an off-dry vermouth that plays well with olive juice. Dolin is an easy, classic choice that won't ruffle any feathers. You can refer to the section below for my recommendations if you don't already have a favorite in mind. You'll start with a good London dry gin.
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