How to Stop Ruining Your Dirty Martini

Not because it’s a terrible drink, necessarily, but because it’s so often done very badly. I don’t know how many times I’ve watched well-meaning mixologists muddle gin and olives into a murky soup that’s both horrible to look at and unpleasant to consume. And there seems to be an arms race on right now to make the drink dirtier still, with the addition of abominations like blue cheese, onion soup, chicken broth, and MSG. It’s filthy; and not in a good way.

My theory is that people like the idea of a Dirty Martini more than the actual taste. Ordering one feels a bit racy; and finishing it feels like something of an achievement.

But it is possible to mix a good Dirty which plays by Martini rules; one that delivers that satisfying, savory olive hit without compromising on polish.  

The first rule of a goo...