The dirtier the better.

Terri Windover
Oct 14, 2016
2 min read

My love affair with the idea of martinis began the first time Sean Connery ordered one as the incredibly dashing James Bond. (Yes I'm that old).

Iwas smitten with the cocktail (and with him). But by the time I reached the legal drinking age, I found the traditional martini just a tad too potent in boozy flavor. Plus I'm still not a big fan of gin, far preferring vodka myself. Enter my other love: olives. I seriously love those salty bits of heaven. The two come together to create a very cool cocktail.

I recently discovered dirty martinis at Caesars Palace. My affinity for the martini rose by leaps and bounds.

This classic cocktail has a certain something about it which gives its consumer a sophisticated ahead-of-the-times vibe. Order one for yourself when you are out with colleagues or friends from out of town and then gauge their reaction. I guarantee they will think of you in a much brighter and slightly more mystical light.

I have tried to create the perfect mixture as best I can. The recipe below comes pretty close. I urge you to give it a try at your next gathering or your upcoming lazy, yet productive, Saturday at home.

FYI, I prefer my martini “extra dirty”, which just includes adding a bit more of the olive brine into the mix. You can play around with adding more or less of the brine, as everyone has a a slightly different palate. I’d be curious to find out which ratio you prefer…