Dirty Martini cocktail recipe

According to the history books, the Dirty Martini was invented in 1901 by New York bartender John O’Connor, who served it up at the legendary Waldorf Astoria. It wasn’t until many, many years later, however, that it would be popularised by the 32nd President of the United States, Franklin D. Roosevelt, a well-known enthusiast who had his own eponymous FDR Martini. This concoction consisted of two-parts gin, one-part vermouth, a dash of olive brine, lemon twist and an olive.

The story goes that Roosevelt, Churchill and Stalin were all attending the Yalta Conference in 1945. Apparently, Roosevelt was suffering from a hangover and complained to Stalin, who went on to recommend a Russian ‘hair of the dog remedy’ – a glass of vodka mixed with the salty brine of pickle juice. With neither of these two available (it was breakfast, after all), Churchill came in and saved the day with a bottle of gin and a jar of olives. The next thing you know, a legendary cocktail was born.

The Martini purists might hate this twist (it stands apart to the Classic Martini), but the converted can’t get enough. The Dirty Martini is one of the more polarising cocktails out there, given the saltiness of the olive brine. But the secret to making the perfect Dirty Martini lies in using quality ingredients. In other words, don’t skimp. You should always use premium gin and vermouth, but don’t just opt for cheap olive brine and olives. All the ingredients have to come together, so there are no shortcuts here. If you’re after a classy, tangy beverage, this is the cocktail for you. 

Of course, if you love a Dirty Martini, there are no limits to how tangy you can make it. You can dial up that brine however you like – think cocktail onion brine, other vinegars, capers or even kimchi. We have some tips on how to pimp your brine, so be sure to get creative if you want a really dirty Dirty Martini.