We all have a go-to cocktail, the one we order when it’s been a rough or crazy week, and mine’s a vodka dirty martini, up. Recently I ordered one at the newly opened Coup D’etat in Uptown Minneapolis, and our server recommended trying it with Tito’s Vodka, so I took his advice and went for it. The martini he brought over was unlike any I’d ever tasted. Tito’s vodka is super smooth on its own, but the fusion of Tito’s and the Castelvetrano olive brine they used, made for a classically salty cocktail with a hint of sweet at the finish.
Are you familiar with Castelvetrano olives? They’re delicious, bright green, crunchy, and fruity olives, that are light in flavor, and less salty than the typical green olive found in dirty martinis, and thus add a fun twist on the classic dirty martini.
The recipe below is pretty much your standard dirty martini recipe, but instead of Manzanilla olives , it uses Castelvetrano olives + a splash of the brine they come in. Castelvetrano olives can be found at most specialty stores. (I usually pick mine up at the Whole Food’s Olive Bar.) I’m by no means a bartender, but here’s my attempt at that killer Coup D’etat Castelvetrano Dirty Martini!
Ingredients:
- Splash of Dry Vermouth
- Double Shot of Tito’s Vodka (roughly 3 oz)
- Splash of Castelvetrano Olive Brine (or more to taste)
- Ice
- Martini Shaker
- Chilled Martini Glass
- 2 Castelvetrano Olives for Garnish
1. Rinse the inside of the chilled martini glasses with vermouth and pour out the excess.
2. In a martini shaker, add ice, vodka, olive brine. Give it a good shake until frost begins to form on the outside of the shaker.
3. Strain into martini glass, garnish with olives & enjoy!
