Does anyone else enjoy a dirty martini?
The usual recipe is to include some of the brine from a jar of olives-in-brine, but one bartender taught me to muddle the salted olives and strain the olive juice into the martini. This does give extra flavour. I like my martinis to be very strong so I keep the gin and vermouth in the fridge and don't use any ice; I think ice dilutes it too much.
The usual recipe is to include some of the brine from a jar of olives-in-brine, but one bartender taught me to muddle the salted olives and strain the olive juice into the martini. This does give extra flavour. I like my martinis to be very strong so I keep the gin and vermouth in the fridge and don't use any ice; I think ice dilutes it too much.
