Three Ways: The Dirty Martini
The resurgent popularity of the Martini—from classic to Espresso to Apple—shows no signs of slowing. And perhaps the most riffed upon of all the drink’s forms is the ever-cheeky Dirty Martini. Dirty, of course, is subjective, and the drink exists on a spectrum from a dash of salinity to downright filthy. But a good Dirty Martini should have a raison d’être, with the intrinsically appealing qualities of a classic Martini merely amplified by the addition of a salty, savory oomph. Here are three versions that get dirty, but keep it classy.
Dacha Martini
2 oz. vodka
1/2 oz. pickle brine
1/4 oz. dry vermouth
1 dash celery bitters
Tools: mixing glass, barspoon, strainer
Glass: cocktail
Garnish: skewered pickle slice
To mix the drink, combine all of the ingredients in an ice-filled mixing glass. Give it a quick stir to chill, then strain into a chilled cocktail glass and garnish with a skewered pickle slice.
Jamie Cecchine, Kachka, Portland, Oregon
Inverted Dirty Martini
2 oz. Spanish blanco vermouth (Pigtail uses Yzaguirre Blanco Reserva)
1 oz. genever
2 dashes orange bitters
1 dash saline solution (4:1 water to salt)
Tools: mixing glass, barspoon, strainer
Glass: cocktail
Garnish: blue cheese–stuffed olive
To make the cocktail, combine all of the ingredients in a mixing glass. Add ice and stir for 10 seconds, then strain into a chilled cocktail glass. Express a lemon peel over the drink and garnish with a blue cheese–stuffed olive.
Pigtail, Chicago
Salt & Pepper Martini
2 oz. London dry gin
1/2 oz. blanc vermouth
1/2 oz. manzanilla sherry
1/4 oz. chile liqueur (McIlroy uses Giffard Piment d’Espelette)
8 dashes celery bitters
3 drops saline solution (4:1 water to salt)
Tools: mixing glass, barspoon, strainer
Glass: coupe
Garnish: Sweety Drop pepper
To mix the drink, in a mixing glass combine all of the ingredients. Add ice and stir to chill,
then strain into a chilled coupe and garnish with a Sweety Drop pepper.
Michael McIlroy, Temple Bar, New York City
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