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I hate Dirty Martinis, but… I like them as a conecpt. So today we’re playing with the format.
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00:00 I HATE…
01:00 But before you drink…
02:18 Reconstructing the Dirty Martini
05:42 Tasting Notes
06:24 Recipe
06:29 We have a book!
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Recipe
Reconstructed Dirty Martini
4-5 Dashes Olive Bitters
1oz (30ml) Blanc Vermouth
5 Drops MSG Solution (20%)
2oz (60ml) Gin
Lemon Twist
Blue Cheese Dirty Martini
2 Dashes Olive Bitters
2 Dashes MSG Solution (20%)
1/2oz (15ml) Cocchi Americano
1/2oz (15ml) Dry Vermouth
2oz (60ml) Blue Cheese Infused Gin
Olive Garnish
28 Comments
0:16 Always wondered why a lot of Americans have this strange aversion to vermouth in their martinis… in my experience anyway.
Anyway, I like a dirty martini. I tend to make it with gin and a good bit of vermouth. If I have it on hand I prefer pickle juice (preferably dill pickle). Celery bitters is a good bonus.
I would love to see more R&D videos!
Gorgonzola comes in two variations, dolce (smooth) and piccante (more pungent). I guess you used the dolce type. Interesting take on dirty martinis, I'll need to try them.
I'm a bit confused… is "Blue Cheese" a specific kind of American cheese? Over here (UK), blue cheese could mean any of dozens of different cheeses from all over Europe (stilton, roquefort, fourme d'Ambert, etc. etc.). Doubly confusing, since you say "blue cheese OR gongonzola", when gorgonzola IS a blue cheese.
I suppose what I'm saying is: exactly what cheese are you using?
(Obsessed with cheese, in case you didn't guess.)
I'll echo that opening! I fucking HATE dirty martinis. How did the objectively worst version of this cocktail become the default? If I wanted to drink dirty dishwater, I'm sure I could wander into the kitchen…
I don't drink anything with vodka in it at all. Not a huge Martini fan, I need to learn to like them at some point.
This video was promised to us 3000 years ago.
5:30 “These things [e.g., cocktails] should be more fluid.” I mean…it’s a cocktail, so…yeah…fluid.
Sounds right. 🫣😉🤣
I like the walking and talking!
I like the walking and talking
tried my first classic martini tonight… no olive anything. not a fan :/
gorgonzola is a type of blue cheese
The Frenchman dirty b-hole to the "most proud moment" transition at the end is so damn funny omg
I Love a Martini without Olive, because I Hate the taste of Olive = Yuck! Just Clean and Dry for me! = Just going for the Vodka here..
Are dirty martinis generally made with vodka? Because I've made them before but always used gin
Vermouth lasts about 6 months in the fridge. It's instant trash in the open.
For the MSG solution, did you measure it out 20% and 80% by weight or volume?
I make an olive brine by blending a jar of castelvetrano olives with additional 2% salt brine solution (2-3x by weight compared to the olives+brine) plus a pinch of msg, then straining through a nut milk bag. It retains some oils and a deeper flavor
Then I do 2oz Botanist Gin, 1 oz dolin dry and 1oz of my fancy brine, stirred 72 times. Can also do Tanqueray Ten for a less savory, brighter version
It ends up being a pretty complex, strong flavored but still a bit understated drink
Highly recommend, can't drink them any other way now
I feel like you gotta do something with that blue cheese gin and Frank’s Red Hot
The book is sold out and we need more!
I literally did AirBnB's main cocktail seminar through COVID and this is 1000% accurate.
I have to say I find Martinis the most boring drink there is but BUT this cocktail has definitely inspired me to give a another try. Great Job!
Given that Olive Brine is salt, vinegar, and olive, I'm surprised that it isn't 'umami' enough for your palette. I've made a few cheese related cocktails recently, and I'm intrigued by your cheese martinis. I may try them out! I just have to hunt down those olive bitters.
Thank you! I am not alone in hating dirty martinis and your description was the best explanation of why. I will try this just for something different.
I love a dirty martini, but I have never used vodka. I always do 2 to 1 London Dry with dry vermouth and then about half an ounce of brine from jalapeno stuffed olives and two of said olives. Olives are very nostalgic for me, because my family always had them on Christmas eve. I always like to say we had kippers and oysters from my mom's Scandinavian side of the family and cocktail olives and onions from my dad's alcoholic side of the family!
we need a parmesan martini
I feel like an MSG Rim on a Classic Margarita (The Least Sweet Version) would actually work. lol
As a fellow cocktail bartender, I also absolutely despise dirty martinis for the same reason. I also decided to do my own take on one. I call it the Dillhead. 2 oz of a dill infused gin, preferably a citrus forward gin, 1 oz dry vermouth, and 1/4 oz of pickling brine from the house pickled fiddlehead ferns at the restaurant I work at. I think I captured the vibe quite well.