The secret is to chill everything except the vermouth in the freezer before you start. To make a "filthy" martini, increase the olive juice by a few tablespoons.
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- Crushed ice
- 3 tablespoons vermouth
- 1/2 cup vodka
- 3 tablespoons Spanish olive brine
- Large pimiento-stuffed Spanish olive
- Fill a cocktail shaker with crushed ice. Add vermouth; cover with lid, and shake until thoroughly chilled. Discard vermouth, reserving ice in shaker. Add vodka and Spanish olive brine to ice in shaker; cover with lid, and shake until thoroughly chilled (about 30 seconds). Pour into a chilled martini glass. Serve immediately with a large pimiento-stuffed Spanish olive.
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