The Dirty Martini

I've always enjoyed a Dirty Martini. It's one of my all-time favorite drinks. I fill a shaker with ice, pour in gin (usually Tanqueray), dash in just a bit of dry vermouth, and I give it a good dash of olive brine. I swirl the shaker, a compromise I settled on during a shaken-or-stirred discussion long ago. Then, I strain it in the art-deco ornament that is the towering, unwieldy cocktail glass. I throw two olives straight in, so they rest at the bottom.

Why dirty?
First, the saltiness is a reminder that this is an adult activity. This is not a saccharine sticky dessert. This is not a stash of candy to lure the unsuspecting tween. This is a true testament to alcohol and maturity. But that's not all. The olive juice can ruin the drink if you're not careful. A bartender can screw the whole pooch if he or she adds too much or too little. It's a challenge. Plus, you've got to have decent olives. No one wants nasty old stale olives.

But if you're making it yourself at home, what could be easier? Make it to your own taste and enjoy. If you're at a party, everyone will make it differently, which is kind of fun.

And there's something classy about this silver fox. It's one of the oldest cocktails, and all kinds of celebrities have uttered all sorts of wonderful quotes about it. If you like the Dirty Martini, you're in good company.

Here's a good short article I found about it »

Anyway, I've been drinking a lot of them lately.

It might be because I'm currently out of Fernet and the liquor store is sold out for now.