![\"dirty](\"https:\/\/elitetraveler.com\/wp-content\/uploads\/sites\/8\/2026\/04\/dirty-martini-300x194.jpg\")
<\/div>\nNot because it\u2019s a terrible drink, necessarily, but because it\u2019s so often done very badly. I don\u2019t know how many times I\u2019ve watched well-meaning mixologists muddle gin and olives into a murky soup that\u2019s both horrible to look at and unpleasant to consume. And there seems to be an arms race on right now to make the drink dirtier still, with the addition of abominations like blue cheese, onion soup, chicken broth, and MSG. It\u2019s filthy; and not in a good way.<\/p>\n
My theory is that people like the idea<\/em> of a Dirty Martini more than the actual taste. Ordering one feels a bit racy; and finishing it feels like something of an achievement.<\/p>\n But it is<\/em> possible to mix a good Dirty which plays by Martini rules; one that delivers that satisfying, savory olive hit without compromising on polish. \u00a0<\/p>\n The first rule of a good Dirty Martini is: it should always be crystal-clear. Regardless of how dirty you like it, it shouldn\u2019t contain sediment. So, stop crushing olives into your vodka and gin immediately \u2013\u00a0you\u2019re not making a drink, not a tapenade. There are other, much better, ways to introduce olive to your cocktail.<\/p>\n One is with a splash of Oli-still Distilled Olive<\/a> eau-de-vie, a fantastic olive distillate from the family-owned Distillerie Manguin in Provence. I was introduced to this stuff by Colin Field, the celebrated former head bartender of the Paris Ritz\u2019s Hemingway Bar, who uses it in his signature Clean Dirty Martini. Distilled from French wheat and Proven\u00e7ale olives, it marries a rounder green olive\/apple fruitiness with vivid, slightly peppery notes of vine leaves and herbs. You don\u2019t need much in a Martini (I\u2019ve detailed my preferred recipe below.)<\/p>\n The Manguin distillery also makes excellent olive gin and vodka, which combines complex olive characters with a sumptuous, buttery texture. But I like the precision of the eau-de-vie for a Martini; it makes the recipe easier to fine-tune. \u00a0<\/p>\n See also: A Guide To Garnishing Your Martini<\/a><\/em><\/p>\n Olive is already quite an intense flavor, so for the main body of the drink, plain vodka is best\u00a0\u2013 the grain-based Konik\u2019s Tail, or the creamier Chopin potato vodka, both from Poland, would be my preference. If I was going gin, I\u2019d stick with a London Dry like the more citrus-led Beefeater or drier Tanqueray. But Four Pillars Olive Leaf Gin<\/a> from Australia \u2013\u00a0which is flavored with Aussie olive oil, olive leaves, macadamia nuts, and lemon myrtle \u2013\u00a0is also fun for a play.<\/p>\n That\u2019s the olive component covered \u2013\u00a0then we also need an appetizing hint of salt. The simplest way to introduce this, of course, is via a little brine from the olive jar.<\/p>\n But stop right there! How long has that jar been open? Has it been lingering at the back of the fridge for weeks? Or, worse, had fingers rooting around inside? In that case, forget it.<\/p>\n If your brine is in good nick \u2013\u00a0or better still, freshly opened \u2013 then you may proceed. But before you do that, it\u2019s also important to think about quantities. Because a brine-heavy drink won\u2019t just be more saline, it will also be more dilute. If you\u2019re heavy-handed with the brine, you risk detracting from that silky concentration that makes a Martini so luxurious. So go easy. I find 5-10ml (or 1-2tsp) is about right.<\/p>\n A final spritz of olive brine from an atomizer, over the drink, can also be nice \u2013\u00a0think of it in the same way as that pinch of salt you use to finish a dish. \u00a0<\/p>\n See also: Bollinger\u2019s Cult Cuv\u00e9es May Soon Disappear \u2013 Here\u2019s Why<\/a><\/em><\/p>\n![\"dirty](\"https:\/\/elitetraveler.com\/wp-content\/uploads\/sites\/8\/2026\/04\/dry-martini-recipe-1707x2560.jpg\")
![\"dirty](\"https:\/\/elitetraveler.com\/wp-content\/uploads\/sites\/8\/2026\/04\/limpiddrymartini-1707x2560.jpg\")