In his new guide to the Martini, Matt Hranek has this to say about olive-juice add ins: "I'm not a fan of a truly 'dirty' martini because I find that proportion of olive brine excessive (and I don't like what it does to the color of the drink). Instead, I add just one bar spoon of green olive brine to 'dust' the drink, not 'dirty' it."


  •  Splash of Noilly Prat dry vermouth
  • 4 ounce London dry gin preferably from the freezer
  • 1 teaspoon olive brine
  • 2 pimento stuffed olives for garnish


Pour the vermouth into a frozen or well-chilled glass of your choice, swirl the glass to coat it with vermouth, and pour out the excess. Combine the gin and brine in a cocktail shaker or mixing glass filled with ice. Shake or stir, as desired. Strain into the cold glass and garnish with the olives.

Excerpted from The Martini by Matt Hranek (Artisan Books). Copyright 2021.

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