How To Make A Dirty Martini–You're Doing It Wrong All Wrong

Ask the right questions

The initial step to crafting a perfect martini is understanding your preferences, which can be challenging with popular drinks that people often order without fully grasping how they like them. Lockwood has a series of questions designed to ensure his guests receive exactly what they desire, and you should do the same for yourself.

"I typically start by asking if you prefer gin or vodka. How dirty do you want it?" Lockwood explains. "I also inquire whether you'd like it shaken or stirred, and then we discuss the garnish."

The essential factors to consider are the choice of base spirit, the amount of brine (which determines how 'dirty' the martini is), whether it should be shaken or stirred (affecting the texture and dilution), and the garnish, which can range from olives to citrus twists. Ultimately, these choices come down to personal preference, but they play a significant role in a drink as straightforward as a martini. "These are crucial questions to consider," Lockwood emphasizes.

The takeaway is simple: why settle for a drink that falls short of your expectations? This is often why people who replicate their favorite bar drinks at home find themselves unsatisfied. In short, know your tastes and approach the order with a clear plan, ensuring you end up with a dirty martini that you truly enjoy.

Deciding how dirty your martini should be

While many of the decisions you make for your dirty martini can be easily adjusted, the key question that will significantly impact your martini preparation is how dirty you prefer your drink. Lockwood inquires of his guests, "How dirty would you like it? Would you prefer it slightly dirty, fairly standard, or quite dirty? Or are you looking for it to be filthy dirty?"

The "dirty" aspect of a dirty martini comes from the brine found in a jar of olives. You can also purchase brine specifically designed for dirty martinis. The amount you choose to add will affect both the saltiness and appearance of the final drink.

"People generally communicate their desired level of dirtiness quite well," Lockwood notes. "If someone orders a slightly dirty martini, I typically start with ¼ ounce and adjust from there," he explains. "For those who request it to be absolutely filthy dirty, I usually begin with an ounce, and sometimes even an ounce and a half." If you're unsure, aim for somewhere between ¼ and ½ ounce. "Anything exceeding ½ ounce is edging into filthy territory," Lockwood clarifies.

Prepare everything you need

Preparing your ingredients ahead of time and using the right tools (which don’t need to be extravagant) can significantly enhance the quality of your finished cocktail. According to Lockwood, an essential step is to chill the cocktail glass. Since the final drink is served without ice, a glass at room temperature will warm your cocktail. To prevent this issue, Lockwood suggests adding a few ice cubes to the glass and swirling them for 10 to 20 seconds, allowing it to chill while you prepare the drink. Once you're finished, simply discard the ice and give the glass a shake to eliminate any melted water. Alternatively, you can place the glass in the fridge or freezer for 15 minutes, but this requires some planning. Regardless of the method, "it will definitely make a difference," he notes. "The colder the martini, the more enjoyable it will be."

You can choose to shake or stir this drink. Shaking a dirty martini effectively blends and emulsifies the ingredients, resulting in a smooth texture with delightful ice chips—making a quality cocktail shaker essential. Conversely, some prefer a stirred dirty martini. Stirring the drink in a mixing glass (or pint glass) avoids ice chips and yields a colder, "cleaner" version, according to Lockwood.

Having the right glassware is also important. Opt for a V-shaped martini glass or the classic coupe style (which Lockwood refers to as an up glass). These are ideal for cocktails served without ice and offer an elegant presentation. After all, would you rather pour everything into a red plastic cup or take the time to craft a proper cocktail in the right glass?

Putting it all together

When it's time to prepare your drink, make sure to use a measured shot glass or jigger for pouring your spirit and brine. While it might seem like this cocktail is suited for casual pouring, that would be a mistake. It's easy to over-pour the alcohol, which is not advisable. Similarly, it's simple to make the drink too dirty or not dirty enough.

In a shaker tin or mixing glass, combine 2 ounces of gin or vodka. If you enjoy dry vermouth, add ¼ or ½ ounce. Next, incorporate the olive brine (½ ounce if you want to play it safe). Fill the shaker or glass with ice about ¾ of the way, and shake or stir for 10 to 12 seconds. Lockwood prefers using a single Hawthorne strainer for shaken drinks, allowing some ice chips to make it into the glass for a refreshing texture. However, you can double strain while pouring to eliminate the chips. Strain directly into a chilled glass.

Finally, select your garnish. The most common choice is two or three pimiento-stuffed green olives, but you can also find olives stuffed with blue cheese, foie gras, or even wasabi. Alternatively, consider a lemon twist or peel. The choice is yours. Put everything together while avoiding common pitfalls, and you'll have a dirty martini that is delightfully chilled, rich in umami, and perfectly balanced.