Extra Filthy Martini
Yes gin is a requirement.
I consider myself a connoisseur of dirty, filthy, briny GIN martinis. If you make this with vodka, frankly it’s sacrilegious. Another necessary ingredient in this cocktail is MSG. MSG is not the food devil that racists would like you to believe it is, ( see: How Racism Fuels Myths That MSG Is Unhealthy ) and it adds a glorious umami flavor to round out the recipe. Do not omit it! I do, however, omit vermouth. It is not a preferred flavor for my palate; but if you enjoy vermouth (you scare me), feel free to include it! This cocktail does involve some labor to get to the final result but I promise, it’s worth it!
Ingredients:
2.5 Oz of Gin (I prefer Hendricks)
Pitted Castelvetrano Olives
Dill Pickles (good ones from the refrigerated section or make your own)
Cornichons
Cocktail Onions
.5 Oz of Olive Brine
.5 Oz of Pickle Brine
.5 Oz of Onion Brine
Sherry
MSG
Maldon Flaky Salt
Fresh Cracked Pepper
Olive Oil
Blue Cheese or Gorgonzola
Directions:
Put your martini glass in the freezer.
Hand stuff as many olives as your heart desires with blue cheese or gorgonzola. I’ll add a dash of sherry and gin to the cheese to make it smoother. You can also put the cheese in a plastic bag, cut a small tip at the corner, and pipe it into the olives.
Muddle 3 olives, 1 cornichon, 1-2 cocktail onions, and 1/2 a spear or 2 dill pickle chips together in a cocktail shaker.
Add gin and various brines. If you want to make it spicy you can also add pickled jalapeño brine.
If you like it extra extra dirty, add a bit of your blue cheese or gorgonzola.
Add a dash of sherry.
Add a sprinkle of MSG and flaky salt. The Maldon smoked flaky sea salt is my favorite for a dirty martini.
Add ice and shake vigorously for at least 30 seconds. You want to feel your shaker getting really cold.
Pull martini glass from freezer and double strain immediately.
Fresh crack pepper on top and add drops of olive oil. You also can add the olive oil before shaking the cocktail and it will add smoothness throughout the drink.
Garnish with stuffed olives, cornichons, cocktail onions, really whatever your heart desires.
This cocktail can be made in many variations. I have done it with sauerkraut as well as different combinations of the brines above. It is definitely something you can tailor to your preferences. The only rules you must abide by are: no vodka, yes MSG!