Dirty Martini141
Ingredients
| 2 oz | gin (Edinburgh Seaside) |
| 1 oz | dry vermouth (Martini & Rossi Extra Dry) |
| 1/2 oz | olive brine |
| 1 | martini olive, for garnish |
Steps
-
Add gin, vermouth, and olive brine to a mixing glass with ice. Stir until well-chilled, about 30 seconds.
-
Strain into a chilled martini glass or coupe.
-
Garnish with the olive on a pick.
Analysis
Total drink: ~126g (after stirring; 2 oz gin at 43%, 1 oz dry vermouth at ~16%, ½ oz brine)
| Component | Amount | % of drink |
|---|---|---|
| Alcohol (ethanol) | ~24g | 19.0% |
| Sugar (from vermouth) | ~1g | 0.8% |
| Salt (from brine) | ~1g | 0.8% |
| Water + dilution | ~100g | 79.4% |
A wet 2:1 martini turned savory — roughly 23% ABV finished, with almost no sugar. Where a Manhattan leans on ~5g of sugar from its vermouth, this one leans on ~1g of salt from the brine. The brine is also half an ounce of water before any ice touches it, which is why it finishes ~4 points under a Manhattan built on the same 2:1.
Notes
- Use brine from the jar the garnish came from. Salinity varies by brand — adjust in ¼ oz steps; ¾–1 oz is “extra dirty.”
- Refrigerate vermouth after opening and use it within a month. At 1 oz, stale vermouth is the first thing you taste.
- Chill the glass in the freezer for 10 minutes. The drink has no ice in it once strained.
- Any London Dry gin works in place of Seaside.