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.

Each serving requires 2.5 ounces of gin or vodka, a ½ ounce of dry vermouth, and a ½ ounce of olive brine (or a little more, depending on how savory and salty you and your guests prefer it).

Add olives, olive brine, gin, and vermouth to jar with lemon peels. Seal and shake well to combine. Chill in refrigerator until flavors meld, at least 30 minutes and up to 24 hours.

This isn’t a new phenomenon: Though the term is of recent coinage, the essence of the dirty martini — adding olive brine to the classic cocktail — dates back to the start of the 20th century.

Pour 2 tablespoons of the olive oil into the center. Spoon reserved marinated olives over top. Drizzle with remaining 1 tablespoon olive oil and sprinkle with flaky salt and pepper.