Dirty (Filthy) Martini
I’m a filthy, vodka martini girl through and through. I heard a while back that Winston Churchill liked his martinis so dry he would say, “vermouth in the same room, is enough vermouth,” and I 100% agree with that. My go to recipe is essentially just half olive juice, half vodka, and my dad (who drinks martinis “the right way”) calls it swamp water. If you hate vermouth and love olives, then this is the martini recipe for you!
Dirty Martini
Basically swamp water, but it's delicious swamp water!
Ingredients
- 2 oz good quality vodka (my favorite is Goodnight Loving or Wheatly)
- 2 oz olive juice - the best is from a jar of olives
- olives (my favorite is hand-stuffed bleu cheese)
Instructions
- Stick a martini glass in the freezer!
- If making your own bleu cheese stuffed olives, knock this out before shaking your martini so you can drink it nice and cold. Put the olives you want on a cocktail pick
- Shake the vodka and olive juice in a shaker with lots of ice until the tin is very cold in your hands
- Double strain into your chilled martini glass
- Place your cocktail pick with olives on the edge of your glass
Nutrition Facts
Calories
176Fat
3 gSat. Fat
0 gCarbs
5 gFiber
1 gNet carbs
4 gSugar
0 gProtein
0 gSodium
1163 mgCholesterol
0 mgThe nutrition information is based on estimates and is not definitive.
Did you make this? Tag us on instagram: @salud.life.and.love
When I think about the dirty martini, I think about how polarizing it is. You either love it, or you absolutely cannot understand why anyone would willingly pour pickle-adjacent olive juice into their drink. I get it—the flavor is bold, unapologetic, and leans heavy on the brine. But for those of us in the “team filthy” camp, there’s just nothing better.
The beauty of this cocktail is that it thrives in its simplicity. All you need is a good vodka and some olive brine straight from the jar of your favorite olives. That’s it. No ten-ingredient syrups, no special equipment you can only find at a bar supply store. Just vodka, olives, and ice. This is the epitome of “less is more,” but it still feels luxe enough to pour into your fanciest coupe or martini glass.
Choosing the Vodka
This drink lives and dies by the vodka you choose. Since vodka is the backbone here (and there’s nowhere to hide), it’s worth using something smooth, clean, and flavorful without being harsh. My personal favorites are Goodnight Loving Vodka and Wheatly Vodka. Both are right around Tito’s price point, but in my opinion, they blow it out of the water. They’re crisp, smooth, and don’t come with that rough edge you sometimes get with cheaper vodkas. Of course, if you have a personal favorite, go for it. Just promise me you won’t pull a dusty plastic handle off the bottom shelf—you and your martini deserve better.
The Olive Situation
Now let’s talk olives, because this is where the fun begins. For me, nothing compares to a Castelvetrano olive. They’re buttery, mild, and just salty enough without being aggressive. I could eat them by the handful, and more often than not, I do. If you really want to elevate your martini game, take a few minutes to stuff your Castelvetrano olives with bleu cheese. Trust me—this is a game-changer. I’ll usually prep mine while my martini glass chills in the freezer. By the time the drink is shaken and strained, the olives are ready to skewer, and that creamy, tangy surprise is waiting at the bottom of your glass. It’s heaven.
If bleu cheese isn’t your thing, no worries. You can find olives stuffed with anything from garlic to almonds to peppers. Choose your favorite, and make it your signature.
The Vermouth Debate
Let’s address the elephant in the room: vermouth. Some people swear by it, but in my house, it’s a no-go. I don’t keep a bottle around because I genuinely don’t think it’s necessary. That said, if you’re into the “in-and-out” method—where you swirl vermouth in your glass and then dump it before adding your cocktail—I won’t stop you. But my filthy martinis are proudly vermouth-free.
Technique
The key to a perfect dirty martini is ice, and lots of it. You want to shake the vodka and olive juice hard—like really put your shoulder into it—so it gets ice cold and slightly aerated. Double strain into a chilled glass (you want that silky texture without ice shards floating around), garnish with your olives, and you’re golden, Pony Boy.
I can’t stress enough the importance of chilling your glass. Stick it in the freezer while you gather everything, or fill it with ice water while you prep. That frosty edge on the glass makes the whole experience feel elevated and intentional.
When to Serve It
A filthy martini isn’t for everyone, which makes it a fun cocktail to bring out when you’re hosting. It’s a conversation starter and a bit of a litmus test: who’s down for briny, bold flavors, and who’s sticking with wine? Personally, I love pouring one for myself on a Friday night when I want something that feels grown-up but doesn’t take me half an hour to put together.
Pair it with salty snacks—think marcona almonds, charcuterie, or a bowl of potato chips. The brine and vodka cut through rich flavors beautifully, and it’s surprisingly food-friendly if you give it a chance.
Why I Love It
For me, the dirty martini is confidence in a glass. It’s not trying to please everyone—it knows exactly what it is and doesn’t apologize for it. There’s something so satisfying about sipping one after a long day, olives in hand, and knowing you made it exactly the way you like it. That’s the beauty of cocktails at home—you’re the bartender, and there are no rules except your own.
So grab your favorite vodka, raid your olive jar, and shake up something unapologetically briny. Whether you’re team “a little dirty” or team “filthy,” there’s no wrong way to enjoy it—except maybe with bottom-shelf vodka.
