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Dirty Martini Olive Juice
Posted on 8/25/16 at 8:53 am
Posted on 8/25/16 at 8:53 am
Recently I've been on a big dirty martini kick. I've finally perfected, what I consider to be, a perfect dirty martini. The only problem is that if you make enough of them, you find yourself constantly buying jars and jars of olives only to use up the juice before getting even close to using up the olives. Buying the olive juice alone is expensive, and that's if you're local liquor store has it on the shelf. Looking for any suggestions or maybe a olive brine recipe.
TYIA
TYIA
11
Posted on 8/25/16 at 8:57 am to Eric Stratton
quote:
Recently I've been on a big dirty martini kick.
I went through one of those, lasted about 2 weeks then i got tired going through all that to make a drink.
quote:
Buying the olive juice alone is expensive, and that's if you're local liquor store has it on the shelf. Looking for any suggestions or maybe a olive brine recipe.
I used to get one at Calandro's called Dirty Tony's, i think.
Posted on 8/25/16 at 9:01 am to BugAC
I've been buying one jar of martini olives and a bottle of "Dirty Sue." The Dirty Sue is good stuff and strong enough that I don't have to use as much as would have to with ordinary olive juice..... but it's almost as expensive as buying another jar.
Posted on 8/25/16 at 9:02 am to Eric Stratton
The bottled olive juice just isn't the same as the juice in the jar with the olives.
Posted on 8/25/16 at 9:12 am to Eric Stratton
Buy big jar of olives of your liking. Pour out olive juice from jar into another jar (keeping this jar in the fridge). Pour vodka of choice into the jar now only containing olives. Let it sit at least overnight and use this as your martini vodka. If it's too strong (it likely won't be), add reserved olive juice. Or you can sneak sips directly out of the olive jar, which would be called a redneck martini.
This post was edited on 8/25/16 at 9:14 am
Posted on 8/25/16 at 9:53 am to Eric Stratton
Lady at the beverage store told me she had lots of returns of Dirty Tony's and stopped carrying it. She sold me some Dirty sue's. Couldn't tell the difference.
If you ever run out of olive juice, try pickle juice in a jam.
If you ever run out of olive juice, try pickle juice in a jam.
Posted on 8/25/16 at 10:02 am to Eric Stratton
Posted on 8/25/16 at 11:07 am to NOLAGT
Dirty Tony's is great
Posted on 8/25/16 at 11:33 am to undrafted
The bottled olive juice just isn't the same as the juice in the jar with the olives.
Times 2 \
Times 2 \
This post was edited on 8/25/16 at 11:34 am
Posted on 8/25/16 at 12:55 pm to Eric Stratton
Care to share your perfected recipe?
Posted on 8/25/16 at 12:57 pm to Eric Stratton
Dirty Sue and i don't think its really close.
Posted on 8/25/16 at 2:28 pm to Eric Stratton
quote:TIA fify
TYIA
Posted on 8/25/16 at 2:44 pm to Jeaux Cool
For me it is:
I have extra tall jiggers. 1.5 jiggers of Beefeaters Gin 1/2 jigger of Hendrick's Gin, 1/2 Jigger of extra dry Noilly Prat vermouth.
About a tablespoon of olive juice from the jar, put all in shaker with ice, but stir don't shake for a few seconds.
Two olives and two small onions on tooth picks
All put in a frozen martini glass.
I have extra tall jiggers. 1.5 jiggers of Beefeaters Gin 1/2 jigger of Hendrick's Gin, 1/2 Jigger of extra dry Noilly Prat vermouth.
About a tablespoon of olive juice from the jar, put all in shaker with ice, but stir don't shake for a few seconds.
Two olives and two small onions on tooth picks
All put in a frozen martini glass.
This post was edited on 8/25/16 at 2:48 pm
Posted on 8/25/16 at 4:34 pm to Eric Stratton
I enjoy a good slightly dirty martini. I recently discovered Mezzetta Olives in a dry vermouth brine. It is amazing!!!
Posted on 8/25/16 at 4:36 pm to Motorboat
quote:
If you ever run out of olive juice, try pickle juice in a jam.
I tried this once
Do not do this!!!
Posted on 8/25/16 at 5:27 pm to Eric Stratton
I'm a huge fan of a good dirty martini as well but I have to ask. How many of these things you are making and how dirty are you making them? I figure I could make maybe 20 martini's from a 16oz jar of olives and probably 100 from one of those bottles.
That said, my Aunt spends a good deal of time in Spain and comes back with a ton of fresh olives(that is apparently a huge PIA to get through Customs and I question why she does it) but she's earned the right for me to just accept her quirkiness. She says she brines them in 1 cup water, 1 tablespoon kosher salt, 1 tablespoon sugar. She said don't touch them for a week for best results but 2 days is sufficient in a pinch.
That said, my Aunt spends a good deal of time in Spain and comes back with a ton of fresh olives(that is apparently a huge PIA to get through Customs and I question why she does it) but she's earned the right for me to just accept her quirkiness. She says she brines them in 1 cup water, 1 tablespoon kosher salt, 1 tablespoon sugar. She said don't touch them for a week for best results but 2 days is sufficient in a pinch.
Posted on 8/25/16 at 9:12 pm to Eric Stratton
Dirty Sue is the answer.
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