In the Martini realm, countless terms accompany the co*cktail’s myriad preparations. For those new to mixed drinks, it can get a bit confusing — like, why is it called a dry Martini if gin is very clearly a liquid?
One point of particular confusion, though, is variations on the classic Martini’s recipe that change the co*cktail’s name entirely. What’s the difference between a plain old Dirty Martini and a Filthy Martini?
Ordering a Martini “Extra Dirty” or “Filthy” adjusts the co*cktail’s recipe to include a higher ratio of salty olive brine in the drink. The Filthy Martini hones in on the olive brine’s distinct taste in an otherwise Dirty Martini and turns it up to the max.
Let’s go back to the basics to learn this difference in co*cktails. The classic gin or vodka Martini omits the olive brine entirely. The Dirty Martini is where things start to get crazy: Bartenders add a quarter-ounce of olive brine to the co*cktail. Add more than that, and you’re slipping into Filthy Martini territory.
Some might even consider adding other salty or briny ingredients to kick the Filthy Martini up a notch. For the adventurous souls and Pickleback lovers out there, adding a bit of pickle brine might do the trick. Other pickled veggies, herbs, and botanicals can add extra oomph to an already over-the-top Filthy Martini.
Sometimes, it’s good to be a little extra.
Our Filthy Martini Recipe:
Ingredients:
2 ounces vodka
1 ounce olive brine
Garnish: 5 olives
Directions:
Add all ingredients to a co*cktail shaker with ice.
Shake until chilled and strain into a chilled coupe glass.
Ordering a Martini “Extra Dirty” or “Filthy” adjusts the co*cktail's recipe to include a higher ratio of salty olive brine in the drink. The Filthy Martini hones in on the olive brine's distinct taste in an otherwise Dirty Martini and turns it up to the max.
“Filthy” just means extra dirty implying lots of olive juice or extra strong juice. Most of the time the “olive juice” that is used is whatever brine is in the jar when you purchase martini olives which are typically green olives, sometimes stuffed with pimento.
An extra dirty martini co*cktail contains a generous portion of olive brine. The “dirty” part of a Dirty Martini co*cktail relates to the olive ingredients, and “extra dirty” just means more olive flavor, like in the Dirtiest Martini co*cktail. There are many different ways to make a martini co*cktail to your liking.
There is a fine line when it comes to brine, and this drink can go from delightful to disgusting really quickly. Customizable with gin or vodka, a touch of vermouth and defiled with olive juice, if you like your martini dirty, you're hip, swanky, stylish…
An Overview. It is made in almost identical fashion to a classic martini, but with a garnish of olives plus the addition of olive brine – usually 1-6 teaspoons depending on your predilection. It can be made with either gin or vodka.
The term 'dirty' means that olive brine, usually from a jar of co*cktail olives, has been added to the drink. An olive garnish is typically assumed, too. Most bars add equal parts vermouth and brine, though you can specify 'extra dirty' or 'filthy' if you prefer more brine.
A classic dirty martini can be made, depending on drinker's preference, with all gin or all vodka, but using half gin, half vodka — with some vermouth and brine — results in a drink that leans a bit fresher and cleaner. (Should you prefer to stick with one spirit, use 2½ ounces of either gin or vodka in this recipe.)
A dirty martini means that olive juice or olive brine is mixed in. This can be on its own, or in addition to “with a twist” for a lemon brine or “with an olive”. A clean martini refers to a martini served without a garnish.
Classic gin martini drinkers are also mysterious, clever, and know how to get your attention. These party animals like to dive straight in, and they don't mess around when it comes to having serious fun. These are the people who constantly want the music louder so they can dance on the tables.
The Dirty Martini make the perfect drink for that charming guy standing at the bar that has a bit more class and maturity than any fruit co*cktail drinking wimp. “Martini: shaken, not stirred,” like Bond these manly co*cktails will sneak up on you before you know it.
A bruised Martini is a Martini that has been over-shaken. Overshaking can splinter the ice, causing slivers of ice and oxygen to rise to the surface of the co*cktail once poured, which makes the drink appear cloudy or murky when it should appear clear.
Many people assume that a filthy martini is simply a dirty martini with extra brine. In fact, a filthy martini is like a classic, but garnished with a pickled caperberry.
Let's go back to the basics to learn this difference in co*cktails. The classic gin or vodka Martini omits the olive brine entirely. The Dirty Martini is where things start to get crazy: Bartenders add a quarter-ounce of olive brine to the co*cktail. Add more than that, and you're slipping into Filthy Martini territory.
Dolin is on the more expensive side of vermouths, but it tastes fantastic in a dirty martini. It doesn't overpower the other flavours (ahem, olive juice which I'll get to in a minute) but does balance the gin well.
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.
A classic wet Martini has about 3 parts gin/vodka to 1 part vermouth. Naked Martini: One with no vermouth at all. It's just chilled gin or vodka that's garnished with an olive, served up in a Martini glass. Dirty Martini: Using a bit of olive brine makes a Martini dirty.
A dirty martini uses olive brine, making the appearance a bit cloudy, and well... dirty. The Gibsons Dirty Martini is a delicious compliment to any Gibsons steak and it's all about the olives. Gunnar Lindquist, Bar Manager at LUXBAR, walks us through how to perfect this bar staple.
Olive brine is the secret ingredient that sets the Dirty Martini apart from its classic counterpart. The brine adds a bold and savory note to the co*cktail, enhancing its complexity. The saltiness of the brine complements the herbal and floral notes of the gin and the rich, earthy flavors of the vermouth.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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