Filthy Martini
Photo by Armando Rafael
- Serves
- 2 martinis
- Prep Time
- 5 Minutes
When it comes to martinis, I’m an all-or-nothing kind of guy. I’d rather have this Filthy Martini—complete with three distinct brines and an array of salty, savory garnishes—than the standard-issue olive-only version. The key to a high-quality martini has always been the same: make it as cold as possible. I highly recommend chilling all glassware before proceeding—that means the martini glass and the mixing glass. While you're at it, pop the vodka (yes, vodka) in the freezer to get it ice cold. You can use gin in this drink if you prefer, but I think very cold vodka is delicious, and its neutrality allows for the more briny flavors to come through crystal clear. If you can’t find the large, jarred caperberries that this recipe calls for, the brine of smaller non-pareil capers will work just fine.
Ingredients
- 6 ounce vodka, chilled
- 1 ounce dry vermouth
- 1/4 ounce each caperberry and cocktail onion
- 1/2 ounce blue cheese olive brine
- Ice for stirring
- Caperberry, cocktail onion, and blue cheese olives for garnish.
- Olive oil for drizzling
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Directions
- Step 1
Add the vodka, dry vermouth, blue cheese olive, caperberry, and cocktail onion brines to a chilled mixing glass, followed by the ice. Stir for 30 seconds, or until very cold, and double strain into a chilled martini glass
- Step 2
Add one or two each pickled caperberry, cocktail onion, and blue cheese olive to a cocktail pick and set into the drink as a garnish. Finish with a drizzle of olive oil and serve immediately.