Extra-Dirty Martini

The extra-dirty martini has never been more popular. If you've only sipped one at a bar, you probably appreciate its savory flavor, but might not be clear on how the drink is made—or how doable it is to whip one up at home. Like a classic martini, an extra-dirty martini is a pared-down drink with just three ingredients: gin or vodka, vermouth, and olive brine. Because there are so few ingredients, it’s important to use the best quality you can find, even down to the olive brine. Cocktail olives are the usual choice of garnish—make sure yours are good and fresh, not too old or stale. 

What Makes a Dirty Martini Dirty?

Dirtying—aka sullying—the crystal clear gin or vodka and vermouth with olive brine is what makes the drink dirty. How much olive brine you add makes the drink a dirty martini or an extra-dirty martini.

The addition of brine to a martini accentuates both the sweet and savory components of vermouth while smoothing out any bitterness. It also adds weight to the drink and creates mouthfeel without increasing the total volume of vermouth.

There were versions of the dirty martini in the early 20th century, but the cocktail got its current name in the 1980s. It is often made with vodka because its clean flavor better highlights the briny characteristics of the drink. And it has never been more popular. Many variations forgo the olive brine for other forms of salty, umami flavor—everything from spicy pickle brine to fish sauce.

Other Styles of Martini

In addition to the dirty or extra-dirty martini, these are other types of martini to try:

• Dry martini: Has very little vermouth, five parts spirit to one part vermouth.
• Classic or wet martini: The inverse of the dry martini, a classic or wet martini has more vermouth, but it’s still a spirit-forward drink with a ratio around two parts gin or vodka to one part vermouth. 
• 50-50 martini: Made with equal parts gin and dry vermouth, plus a dash of orange bitters.
• Bone-dry: A martini with extremely little or no vermouth is known as a bone-dry martini. The bartender may only swirl vermouth around the glass and dump it out or may add the tiniest touch of vermouth to the cocktail.

The Best Type of Brine for an Extra Dirty Martini

The bright, salty taste and light color of green olive brine is the traditional pick for a dirty martini; reach for a jar of buttery Castelvetrano olives for a milder taste or opt for Manzanilla olive brine if you're looking for a straightforward salinity.

You may also be able to locate bottled olive brine at some grocery stores and liquor stores, which can be helpful if you're mixing up martinis for a crowd (after all, there's only so much brine in any given olive jar).

Shaking vs. Stirring a Martini

No matter what ingredients are used for a martini, they need to be chilled down. That's where stirring or shaking comes in. Both involve mixing the martini components with ice, which brings down the temperature and slightly dilutes the alcohol for a smoother finish.

Shaken

To shake a martini, add the ingredients to a cocktail shaker filled with ice, then secure the top before shaking vigorously for several seconds. Once the shaker is icy, the martini is ready to be strained into a glass. Shaking tends to result in more dilution but can cause the ice to break into shards and float on top of your drink.

Stirred

To stir a martini, combine the ingredients in a pitcher or large glass over ice and stir—ideally with a bar spoon—for 15 to 30 seconds before straining. This gentler approach chills down the drink without as much dilution and typically results in a clearer finished look.