Dry Dirty Martini Recipe (Extra Bold Olive Cocktail)
Looking for the perfect dirty martini recipe? This Dry Dirty Martini is bold, briny, and unapologetically salty. And it’s shaken ice cold until just cloudy and served in a frosty glass. It’s the great martini you’ll crave when only a little bit of olive juice and a punchy olive garnish will do.
This cocktail pairs like a dream with my creamy Blue Cheese-Stuffed Olives. Try serving both together for the ultimate salty bite-and-sip! Speaking of olives, my Marinated Olives with Feta bring that same briny taste to your table and would make a great pairing. If you’re craving something on the spritz side, my Cynar Spritz has that same herbal edge, while the Hugo Spritz is a light and floral counterpoint to this stiff martini cocktail. And if you love a martini, grab a lemon peel, form it into a lemon twist, and make my Lemon Drop Martini with Limoncello!
Recipe Highlights: Dry Dirty Martini
- Inspiration –This specific martini is inspired by the best one I’ve ever had, at Raw 19 in Edgartown, Massachusetts. It’s bone dry, meaning there is no amount of vermouth whatsoever, just how I love it. The flavors are briny and crisp.
- Best Served For – A date night in, late-night martini hour, or when you want a James Bond Casino Royale vibe without leaving home. If your guests loves olives, they’ll love this!
- What Makes It Special – It’s a classic cocktail but made drier, dirtier, and shaken until the ice cubes create that frosty, slightly cloudy look—arguably the best part.
- A Little Insider Tip – For the best martini, don’t let it sit around. Pour and enjoy immediately for the great taste that comes only from a freshly shaken drink. And make sure you use a chilled martini glass. It makes all the difference!
Dry Martini vs. Wet Martini
A dry martini uses little to no vermouth. Sometimes, just a rinse of the glass or even none at all, so the focus is squarely on the spirit and any olive brine you add. A wet martini, on the other hand, leans heavier on vermouth, giving the cocktail a softer, more aromatic balance. Think of it as the difference between sharp and crisp (dry) versus round and herbal (wet). A wet versus dry approach can apply to any type of martini, not just dirty!
Ingredients Notes
- Vodka or Gin – A vodka martini is cleaner and smoother; dry gin brings botanicals and a more classic martini vibe. Either way, use something you love! It’s totally a personal preference, but for me, a great dirty martini has vodka.
- Olive Brine – That splash of olive brine is what transforms this into a dirty gin martini. Use liquid straight from a jar of olives. I always have a jar of Castelvetrano olives on hand for snacking and for martinis!
- Blue Cheese–Stuffed Olives – These take this drink from good to great. Their briny, creamy bite is the ultimate cocktail garnish, and skewering three on a cocktail pick feels like tradition. I never skip the blue cheese-stuffed olives, but you can if they’re not your thing!
- Ice – Don’t underestimate it. The best way to get a perfect martini is to shake with lots of cold water and ice cubes—too much dilution is the enemy, but not enough chilling ruins it.
Suggested Ingredient Substitutions and Additions
- Swap vodka for parts gin if you want a true classic dirty martini.
- Use Castelvetrano green olives instead of blue cheese–stuffed for a buttery, lush finish.
- Add a dash of orange bitters for a slightly aromatic, New York bartender–style twist.
How to Make a Dry Dirty Martini
- Chill a martini glass in the freezer or with cold water and ice cubes. Add ice (lots of it) to a cocktail shaker.
2. Pour in your vodka (or gin).
3. Add a generous splash of olive juice.
4. Shake hard until the shaker frosts over. At least 30 seconds.
5. Strain into your chilled glass for that cloudy, frosty finish.
6. Garnish with 3 olives on a cocktail pick, blue cheese–stuffed if that’s your vibe!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Dry Dirty Martini (A Classic Cocktail With a Twist)
Equipment
- Cocktail shaker or mixing glass
- Bar spoon
- jigger
- Fine strainer (optional)
- Chilled coupe or martini glass
- Cocktail pick
Ingredients
- 2 ½ ounces vodka or gin, if you’re a purist
- 1 ounce olive brine or up to 1 ¼ ounces if you’re feeling bold
- 3 Castelvetrano or blue cheese-stuffed olives plus extra brine if desired
- Ice
Instructions
- Chill your glass in the freezer or with ice water—this drink deserves a frosty vessel.
- Pour 2 ½ ounces of vodka and 1 full ounce of olive brine into your shaker or mixing glass.
- Add ice—lots of it—and shake vigorously for at least 30 seconds for a super cold, slightly cloudy finish.
- Strain into your chilled glass.
- Garnish with 2 or 3 olives—Castelvetrano for buttery and lush, blue cheese-stuffed if you’re in a truly salty mood.
Notes
Expert Tips from My Kitchen
- Always start with a chilled glass for the coldest martini.
- Shake hard and fast. This ensures the cloudy, icy finish that makes it feel bar-quality.
- Use fresh ice, not the watery cubes that have been sitting in your freezer too long.
- Stick to good-quality olive brine (from Castelvetrano or blue cheese–stuffed jars), not generic bottled brine.
- Taste before straining. If you want it saltier, add a splash more brine.
Serving Suggestions
- Swap vodka for gin if you want a more traditional, botanical finish.
- Try different olives: Castelvetrano for buttery, Kalamata for punchy, or blue cheese–stuffed for a rich, salty bite.
- Garnish with a lemon twist alongside the olives for a brighter edge.
Storage Instructions
- Best enjoyed immediately. Martinis don’t hold well once diluted.
- If batching, combine vodka and brine ahead of time and chill in the fridge for up to 24 hours. Shake with ice just before serving.
- Keep olives stored in their brine in the refrigerator; they’ll stay fresh for weeks.