WEEK ONE: Easy like... Saturday Night
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The American Staple
Ever since I was little I remember looking at this classic little american staple.
The woman sitting at the bar with her black dress on alone with this hand before the man would sit next to her and say “I’ll have what she’s having.”
The James Bond Movies, so classy, elegant, sophistication with this drink order.
The allure of adulthood and the air of refined panache this cocktail endures.
I’m not sure exactly what is so alluring to me about the Dirty Martini but never the less I have always been intrigued by it. Whether it was a special celebration dinner at a dimly lit restaurant or a stressful day followed by cocktails with girlfriends this little concoction does it’s job at making me feel.. well, civilized? (I don’t get the same feeling if I order a Bud Light and I know you know what I mean…even if the waiter tries to be fancy and put it in a glass…please, I prefer the can, I’m from Iowa)
So, this week my first challenge of 2019 wasn’t anything scary, anxiety provoking or crazy. It was the exact opposite. (I did this first because at some point this year I’ll be going on a 66 day challenge of no alcohol and I haven’t decided exactly when yet) I have tried making this cocktail at home SO MANY TIMES…and its been awful…like not drinkable awful. I wasn’t really sure why until this time. This simple drink can be surprisingly complex when it comes to how precise you have to be to not make it revolting.
The situation: I had two friends come over to help with this, so there were four of us. We all used a different recipe, olives, olive brines, garnishments and alcohols. I read so many different recipes for the #perfectdirtymartini and they all were just slight variations. None of the martinis turned out awful..well maybe kash’s first one he dumped down the sink.
Some were more vodka forward, vermouth forward or uhh… dirty I guess you can say but overall I will share my favorite recipe below and I hope you like it as much as I did! I won’t say I perfected it yet but I will say it was close! Much closer than I have ever been before. And this one tasted better as you drank it…not just because of the vodka either (and yes I prefer vodka over gin 100%) but the garlic olives had the drink become more “garlicky” as you went so it was really nice. (p.s. we used shot glasses not as a shot but so you could try multiple types of martinis because as we all know, there is A LOT of alcohol here)
To order (my favorite) properly at a bar: You want a Dry, Extra Dirty, Grey Goose Martini, shaken, straight up.
The Ingredients:
- 2 jiggers Grey Goose Chilled Vodka
- 1/2 jigger Dirty Sue Olive Brine
- Splash Dry Vermouth
- 3 Garlic Stuffed Olives
The Instructions: First chill your glass (ya you fancy). To do this fill with ice and add water. Second, In a shaker filled with ice add your Vodka, Brine, and Vermouth. Shake Vigorously until your hand is about to freeze off (aka 30 seconds-this also dilutes the vodka and adds in a little water) Thirdly, Strain into your glass after dumping the ice and water out of it. Fourth, add in your olives (one or three, an even number of olives is bad luck!)
EXTRA DIRTY MARTINI: (Just the way I like it!) Use 1 jigger of brine. Keep the instructions the same.
Let me know how you make yours! Or how you like this recipe!
Check Back on Monday of next week for Challenge Number 2!
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