Girlie Drink of the Week

A day late and $1.75 short. This month is proving to be rather tiresome. What with packing household goods, the A/C going out, car needing maintenance, home renovations, and school requirements, I barely have time to gather enough crap in my head to write a post.

I did mention the A/C is still out, right?

Anyway, I figure once I can have a few minutes to myself, I can enjoy a classic cocktail. And this fits the bill this week.

dirty martini

Dirty Martini

  • 2 oz. gin (unflavored)
  • ¼ oz. dry vermouth
  • splash of olive brine
  • 3 olives
  • lemon wedge (optional)

Pour gin, vermouth and brine into an ice-filled shaker. Mix well. Rim a martini glass with the lemon wedge, and then strain the contents into the glass. Garnish with olives.

I prefer garlic or feta stuffed olives for an extra shot of savory. My late BIL loved to use jalapeño stuffed olives, and even okra (shudder) for garnish. Just remember: the garnish is good for you, too!! 😉

LC Aggie Sith


  1. I understand that some folks just love the brine – I do like the briny taste of Lagavulin. When it comes to Martini’s though I am a bit more traditional – use Hendricks or Plymouth Gin, and rinse the pimento stuffed olives. Use only a touch of Noilly Prat dry vermouth, shake over ice and serve. Having said that – you drink those, I’ll drink mine and I’ll gladly take turns with you buying rounds! Here’s to a real Gin Martini!


  2. NOOOOORM!!!!!

    Heh, just had to do that. Gin is soooo unappreciated 😉 Thanks so much for stopping by.

  3. +1 for Norm – Noilly Prat is THE dry vermouth. It’s so good you can actually drink it on it’s own. It’s also very inexpensive, so no excuses for keeping the quart bottle in the fridge for 2 years because you only use a capfull at a time.

    Oh, and is there even such a thing as “unflavored” gin? It’s the flavoring from the botanicals that turns grain neutral spirit (vodka) into gin to begin with. I know, I know, you meant the lemon, apple, spice, and candy flavors that are taking over the rum and vodka markets. For me, I’ll keep your recipe and use Bombay Sapphire gin, kept in the freezer.

    And get some fresh queen size olives in the small bottle. The little olives get bitter too quickly; a big jar goes manky after just a month or two in the fridge.

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