Few cocktails carry the same unapologetic swagger as the Dirty Martini. It’s bold, briny and impossible to ignore—a drink with a history as storied as its flavor.
While the classic Martini dates back to the 19th century, the “dirty” version surfaced in the early 1900s, when bartenders began using olive brine to punch up the gin or vodka base. The result? A cocktail that’s savory, salty, and seriously satisfying. This version, inspired by Cheese Gal (Cortney LaCorte), takes it to the next level with Castelvetrano olives hand-stuffed with artisanal blue cheese. The combination of smooth vodka, buttery brine, and a splash of dry vermouth delivers a flavor bomb that blurs the line between cocktail and indulgence.
Sure, you could order one out, but there’s something deeply gratifying about shaking one up at home. And we happen to know just the tool for the job.
(Originally published 6/20/25)
Ingredients:
3 oz. Belvedere Vokda
2 ½ oz. Mezzetta Colossal Castelvetrano Brine
Splash of Dolin Vermouth
Castelvetrano Olives
Artisanal Blue Cheese (Recommended: Point Reyes Original Blue or Rogue River Creamy Oregon Blue)
Directions:
Chill your martini glass in the freezer.
Soften the blue cheese with a splash of vodka and mash until it reaches a good consistency for piping.
Pipe into your olives and refrigerate until ready to use.
Rinse your martini glass with vermouth, discard the excess and place it back into the freezer.
Add ice, vodka and brine to your Hybrid Cocktail Shaker and shake vigorously for 20-30 seconds.
Strain into a martini glass and garnish with three or more stuffed olives. Enjoy!
