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DIY EXTRA Dirty Martini Bar

5 from 2 votes
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stuff you need:

  • a bunch of martini glasses, preferably straight out of the freezer
  • a cocktail shaker
  • a ton of HUGE pitted green olives without pimentos
  • a jar of brine that the olives lived in
  • goat cheese
  • gorgonzola cheese
  • roasted red peppers
  • sliced or candied jalapeño peppers, seeds removed if you don’t want to be too spicy
  • crushed red pepper flakes, if you’re crazy
  • marcona almonds, in my opinion they are the BEST
  • vodka or gin, your preference (i choose gin)
  • dry vermouth


  • First off, stick your martini glasses in the freezer. It’s okay if they are only in there for 30 minutes or so. Chill ’em! Start by stuffing your olives and placing them bowls. I found that using the back end of a spoon or a tiny cocktail fork aided in filling the olives – it will be slightly messy though.
  • You can leave the olives separate in the bowls, but the best dirty martini must have THREE olives, so I suggest skewering them on a bamboo skewer or tiny toothpick to make it easy for people to grab. If you want to roll any of the olives in the crushed red pepper flakes, roll them first, then skewer them.
  • Everyone likes their martinis a little different, but I love the combo of about 2 ounces of gin, almost 1 full ounce of olive brine (OMG) and a few drops of dry vermouth – maybe a little less than half an ounce. Shake the gin, brine and vermouth in a shaker with ice then pour into your frosty martini glass. Drop in a skewer of olives and you’re good to go!

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