The martini—one of cocktail culture’s true classics, first gained popularity in the U.S. during the 1920s and 1930s, becoming a Jazz Age symbol of sophistication. Originally a gin drink before ...

For a Dirty Martini, the vodka needs to have some heft so it can provide a strong backbone to the salty, umami olive brine,” says Favier. “For that purpose, I’m reaching for Ketel One.

If you like your martinis salty, savory, and entirely dirty, take things up a notch with this briny, umami addition. Here's how.

From there, most classic martini recipes will call for a 2:1 or 3:1 vodka to vermouth ratio, a quick 30-second stir in your mixing glass with a large ice cube, and then strain into your martini glass.

The bold flavors of this drink pair exceptionally well with these menu items. Here's why these appetizers taste so good when ...

Build your ideal dirty martini by selecting your favorite gin or vodka from the extensive list of spirits, and ask for extra olives on your garnish. The Tower Bar and Restaurant. The Tower ...

As for ratios, Ms. Marshall says that a quarter ounce per drink is the ideal place to start, pouring up toward a half ounce as desired. More than that risks moving the drink into salt lick territory.

Step 1 Combine the gin, vermouth, and olive juice in a mixing tin with ice. Stir well. Step 2 Strain into a chilled martini glass. Step 3 Garnish with as many olives as you'd like on a toothpick.

I always say ‘dirty martini, Bombay Sapphire, extra olives… but filthy like Shrek lives inside that glass please,” someone asked. “If they just say a dirty martini I assume vodka ...