Gage & Tollner makes a house brine for its dirty Martinis, both vodka and gin variations. Olives aren’t part of the mix, “because olive brine from a jar is kind of gross and hard to work with if you’re trying to be serious about cocktails,” Frizell observes. Instead, it’s a mix of saltwater with lactic acid, which adds olive-like tang.
- 2 1/2 ounces gin, preferably Edinburgh Seaside Gin
- 3/4 ounce dirty vermouth (see Editor's Note)
- heavy 1/2 ounce house brine (see Editor’s Note)
- Stir all ingredients with ice.
- Strain into a cocktail glass.
- Garnish with an olive.
To make dirty vermouth: Combine 2 parts dry vermouth (preferably Dolin Dry) with 1 part fino sherry (preferably Tío Pepe).
To make house brine: Combine 93.5% water, 5.20% kosher salt and 1.30% lactic acid, by weight.