Make the ultimate dirty martini

Do you think it is near impossible to recreate your favorite bartender's handiwork? Then you're in the right place. Martiniart is here to give you the inside scoop on how to make a perfect dirty martini. Whether you're a novice or just enhancing your skills, we have tips and tricks for you to impress your guests.

There are three main ingredients to dirty martinis, with a few optionals. The base is your preference of chilled vodka or gin. Now comes the dirty part: olives and olive brine (juice the olives come packaged with.) The amount of olive brine added depends on how filthy you like it. In fact, some bars simply call their dirtiest martini The Larry Flynt. Optional additions and substitutions include Peppar vodka for a spicier drink, stuffed olives (with blue cheese, garlic, jalapeno, etc.), and dry vermouth. But of course, the only limit to ingredients is your imagination.

To make your concoction correctly, you are going to need a cocktail shaker. Although some martinis can be served "on the rocks" (over ice), you need this bar tool to make the traditional "straight up" (served in the typical wide-rimmed glass with no chunky ice.)

Now that you have amassed all of your desired ingredients for your dirty martini, it's time to choose a shaker style. There are two: the Cobbler and the Boston. For in-depth descriptions and benefits of both, check out the articles in our info section.

But essentially, the right tool for you is the one you are most comfortable using. Most home bars have a Cobbler style (metal or glass with a removable top, has a built-in strainer with a cap.) While most bartenders use the Boston (a metal tin with a pint glass cap.) Whichever cocktail shaker you choose, here is a secret that will work for both. It's all in the wrist. A good straight up cocktail will be shook at least over 25 times. The movement breaks up the ice and creates those fabulous little ice slivers that keep your drink chilly. Cheers!