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How to Make THE BEST Dirty Martini - FAST!

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Sometimes only a Dirty Martini will hit the savoury spot and when the mood hits you want to whip one up quick!
60ml (2 oz) savoury or classic London Dry gin (Four Pillars Olive Leaf is a banger) from the freezer
10ml (⅓ oz) dry vermouth
15ml (½ oz) olive brine
Olives to garnish - has to be an odd number, and don’t forget a little bowl for the pips!
Method:
Add all of your ingredients to your mixing glass and stir. Use your julep strainer to pour into a chilled coupe. Garnish and enjoy!
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Опубликовано:

18 апр 2022

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Комментарии : 88

@Nick_In_Florida Год назад

OMG, FINALLY, someone that’s stirs a Gin martini, thank you for making it right. And if it wasn’t for olives in a martini I’d starve. 👍👍

@BehindtheBar Год назад

😂

@blt4life112 2 года назад

Loved that little expression while tasting. Sometimes, no words are needed.

@shaunkeegan 2 года назад

Thanks Cara! Will be giving this a go at the weekend 🍸

@christinecamley 2 года назад

Perfection and bliss Cara!! Lovely!! The colder, the better!! Cheers!! :-)

@exodohd5 2 года назад

one of my fav cocktail

@Greedman456 2 года назад

Love seeing you guys back behind the bar. Also like the new thumbnail!!! Cheers

@kristopherkneisler570 2 года назад

so many things some american bartenders might disagree with here, but I have nothing but love and admiration for your teachings. (myself i dont give this cocktail space as an actual drink and shake 2 to 1 spirit to olive brine). generally in usa people who order dirty want it "cold" and love ice chip extra dillution.... but yeah.

@Haveicaruswiljump 2 года назад

Dear Cara, I would just like to say thank you. I just tried this just as you made it and it was Delicious. I always look forward to your new videos and have even gone back to review the old ones that you have made. Since I am the owner and boss of a company, my employees and I will be drinking these at our weekly Happy Hour Meeting this Friday. Cheers!

@BehindtheBar 2 года назад

Haha perfect!

@alltoowell34 9 месяцев назад

Poured 30 ml olive brine and it's really tasty, salty, oily and juicy

@zinhobarros2592 2 года назад

Short and sweet… and briney 😋 now I want one too

@missamo80 2 года назад

0:19 That "WTF IS WRONG WITH YOU BOTTLE" look 😂

@chadkreutzer1552 2 года назад

When I do a dirty martini, I prefer just a bar spoon of olive brine, so I like to call it an "Untidy Martini"

@BehindtheBar 2 года назад

😂

@jasonremy1627 2 года назад

One of my favorites...

@santishorts 2 года назад

I love this, one of my favorite cocktails. I personally do it without ice, with the frozen gin bottle, but I like that you did both frozen bottle and ice, never seen it done that way. And I never heard about the odd number of olive, but I like that and will keep it in mind for when a bartender tries to get away with giving me two olives (which I've also never seen whole olives being used, I've always seen pitted ones but it's a nice touch since whole ones tend to be more flavorful).

@TatzkaTube 2 года назад

But also, I think pitted olives will make the brine more flavorful? Wouldn’t that be the better brine to use in a martini, rather than brine from whole olives? And I’m not talking about flavor from olive stuffing, but pitted olives have more surface area that is touching the brine while being bottled.

@santishorts 2 года назад

@@TatzkaTube I honestly never noticed a difference between the brine of pitted olives vs that of whole olives, and cocktails aside I'm an avid consumer of olives.

@benjamingray4488 2 года назад

I don't like martinis but learning to make them for my friend. D&Co uses a lot more vermouth(2oz gin/1oz dry vermouth). Do you think I could just add the brine to this recipe or should I pull back the vermouth while 'making it dirty'

@chickrepelant 2 года назад

thanks for explaining the odd number rule. I've tried to explain that to other bartenders, and they think i'm making it up!

@scardelta 10 месяцев назад

The Dirty Martini is hands down the No1 thing money can buy in a bar. It is the only cocktail I ever order or make and its the drink I prefer before any other I have ever had. If done properly (or to taste) it really is the only one that hits that spot exactly. I love how you point out that the number of olives must be odd (ffs, not one). With an even number of olives the bartender is actually trying to tell you, there is undercover police in the house. You may find it too much but the recipe that suits me best is: 60ml Gin 10ml Vermouth 25ml brine. PS Some of the best I had didn't include Vermouth. PS1. Try using pitted olives with blue cheese filling and it will blow your mind. Cool video. Cheers

@jasonwade9364 2 года назад

My riff - 60ml Four Pillars Olive Gin (of course no substitute allowed), 30ml Casa Mariol Vermut Black (I found that a dry vermut can't cope with my secret ingredient, so this vermut brings a bit more bolder sweetness to balance the salty vingary from the brine I use and a beautiful colour) and the secret ingredient 15ml of Kalamata Olive brine (this brings a vingary salty kick). Built in the jug with ice and stirred to balance. Garnish with Kalamata Olive.

@BehindtheBar 2 года назад

Oooh interesting, I’ll have to give this a try!

@Greedman456 2 года назад

Try also with a Manzanilla, amontillado or olorosso sherry instead of the vermouth. It goes exceptionally well. Greetings from Greece you kalamata olive enjoyer if you are not a compatriot!

@user-ty5di3ku6o 2 года назад

My favorite cocktail! And yes, give me that Christina Aguilera 😂.

@emh8861 10 месяцев назад

Love olives so I will definitely try this recipe! But will probably use vodka instead of gin .

@BehindtheBar 10 месяцев назад

Totally fair

@gregcoleman6670 2 года назад

Too many decades drinking martinis and I'd never made a dirty one. So rectified that tonight. Helluva influencer Cara. 15ml brine was great first up but found it a bit over the top the whole drink through. So had to make another paring it back. Must be a better ratio cos I'm feeling pretty damn fine now.

@BehindtheBar 2 года назад

Haha that’s fair enough! Glad you nailed it in the end 😉

@DrinkinItIn 2 года назад

Didnt know about the bartender jinx.

@TheHiplainsdrifter 2 года назад

Awesome/ Olive Pits holder nice touch - size of those olives though underwhelming ✌️🤘🤘🤘

@BehindtheBar 2 года назад

They’re little flavour bombs though! Local ones from mount zero olives 😊

@colin_g 2 года назад

What is the best kind of olive brine to use? Castelvetrano?

@BehindtheBar 2 года назад

Good question, I’d imagine this is quite place specific! I use Mount Zero olives and brines which are local to Melbourne but Castelvetrano are widely available and delicious. As a variety I tend to like Spanish manzanilla olives 😋

@Brad-ic4bp 2 года назад

Wow, I haven't made a dirty martini in literally decades. Back then, I thought it was disgusting, but now I think I'd really like it. It sounds good to me right now (Hey, tastes change as we age). I only have a jar of jalapeno peppers in the refrigerator at the moment though, and I'm just gonna assume that liquid is not a suitable substitute. By the way, every time I watch one of your videos, I find myself unconsciously parroting/mimicking something you say, with that cool accent of yours. You'd probably be insulted to hear it, but I mean it only as a compliment.

@BehindtheBar 2 года назад

Haha!

@wafelsen 2 года назад

If you want to use that jalapeno brine, you could go with a dirty margarita: take your favorite margarita recipe and add 1/2 oz or 15 ml of jalapeno brine and 3 slices of jalapeno. You may ironically want to up the sweetness a tad.

@DougWallace 2 года назад

Dirty Gibson!

@dmadrigal821 2 года назад

I actually muddle olives in mine to make it dirty

@TheHiplainsdrifter 2 года назад

Arrival

@Haveicaruswiljump 2 года назад

Quick question. When are y'all going to be selling Cara Devine T-Shirts? Just curious.

@BehindtheBar 2 года назад

Haha we do have some merch! behind-the-bar.creator-spring.com/

@TheHiplainsdrifter 2 года назад

Better than Independence Day

@LP-gs3xj 2 года назад

:>) gotta remember the Christina comeback

@pockybutter2795 Год назад

May I ask how long do you usually stir for a cocktail?

@BehindtheBar Год назад

It depends what ice you have to work with but generally 30-45 secs. I tend to err towards a bit less if it will be served on ice too!

@pockybutter2795 Год назад

@@BehindtheBar thank you! :)

@justinyoung9055 2 года назад

Intriguing. You lot in Oz don't serve pre-pitted olives with your martinis? 🤔

@BehindtheBar 2 года назад

Some do but a lot don’t - unpitted are generally more flavourful 😉

@dblair1258 2 года назад

Looked good! I use a chilled whiskey tumbler. Don't use Vermouth much ever, sub Vodka. 2 to 1 Gin to Vodka, both from freezer. Olive brine to taste du jour. Stir a bit. Three olives dropped right in the tumbler. Yum! :)

@The_Jovian 2 года назад

Why wouldn't you use vermouth in a martini? What flavor does the vodka add that the gin doesn't already have?

@larrysmith2638 2 года назад

No vermouth, no martini. You're just a lush drinking gin and vodka.

@dblair1258 2 года назад

@@larrysmith2638 I usually wave in the direction of France. ;)

@Robert_Hawthorn Год назад

@@larrysmith2638I can’t cope with this comment

@markmool1 2 года назад

It could be useful to know the composition of the brine, because this could change from product in product

@BehindtheBar 2 года назад

That’s true - this one isn’t particularly strong tasting.

@TheHiplainsdrifter 2 года назад

Could you use a touch of corn starch????

@BehindtheBar 2 года назад

Um… I have no idea about that haha, maybe you can experiment and let me know!

@gregcoleman6670 2 года назад

Wot the fuck!? That sounds wild. Shake it with egg whites and create a... Velvet...something?

@TheHiplainsdrifter 2 года назад

No - The Cauliflower one… for pasta

@dgrahamw15 2 года назад

Is "pips" what you call pits in Scottish?

@BehindtheBar 2 года назад

I think I just use them interchangeably!

@01blaval 2 года назад

So not ”Oliver Stone” then..? Sorry, I meant olive stones…?

@demianfinkle6141 2 года назад

Why would you put vermouth in there? The olive juice would just over power it. Across the pond they called pit pips or is that just slang?

@BehindtheBar 2 года назад

Without it it’s not a Martini!

@frankmartinez4856 2 года назад

Do you have a clean Martini 🍸

@BehindtheBar 2 года назад

Sure do 😉 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hiQ57jbFY5s.html

@ronaldandrews1735 3 месяца назад

HOWZ ABOUT A NEW DRINK CALLED ' DA' DIRTY MAMAZ??!! 😉❤ REXX

@joewas2225 2 года назад

Noilly Prat or Cinzano Extra Dry are the best Dry Vermouth I've had. That Dolin is horrible.

@BehindtheBar 2 года назад

Noilly or Cinzano are absolutely great choices. I find it odd that you feel so strongly about Dolin, it’s a very good quality product!

@ginafriend1690 2 года назад

Cheers to your Dirrrrty 🍸!!

@AngryCocktails 2 года назад

I actually bought a bottle of olive brine because I don't like olives.

@jamesbow2731 2 года назад

I love it when you talk dirtty

@RocketSquirrel9 Год назад

Christina Aguilera all the way, I hate it when they hold back on the brine.

@typerightseesight 2 года назад

shes so hewt.

@amsequeira2282 2 года назад

Yeah a Christina Aguilera is really dirty 😂

@tanker6473 2 года назад

Gibson with orange bitters. Superior drink to anything olive based....

@larrysmith2638 2 года назад

Unless you don't like oranges. Remember, the best drink is the one you like.

@BehindtheBar 2 года назад

A Gibson is also a great drink but I wouldn’t want to give up either!

@TheFeralBachelor 2 года назад

Was this an ad for Olive Gin? Seems like a one trick pony to me. Why not just make a normal martini and add olive juice to taste? Is that so hard? I will admit, for a commercial bar it would allow you to make a clear "dirty" martini which would be more presentable than the muddy ones I've seen being served.

@BehindtheBar 2 года назад

Not an ad for the gin, it just makes a very delicious version of it! I still add olive brine otherwise it wouldn’t be dirty, but it just carries the flavour really well. The point is to go for a savoury gin over a more citrus-y or floral one but there are so many out there to experiment with these days!