We’re following the lead of Melbourne’s Atsu and putting a refreshing twist on the Dirty Martini.
About the cocktail
The Dirty Martini is an absolute classic. Not for the faint of heart, this punchy cocktail takes the simple Martini mix of gin or vodka and dry vermouth, adds olive brine, and garnishes it with olives (and never with an odd number, please and thank you). What you get is a sophisticated spirit-forward hit of salty, tangy deliciousness, and we are all about those flavours. Like all great cocktails, though, the Dirty Martini can be twisted and turned in many delicious directions. You could, for example, infuse vodka with cheese (yes, really) and make our complex Parmesan Martini. Or you might like to switch up the brine, choosing from a huge choice of other full-flavoured liquids, just like we do in our Pickletini by using pickle juice (and the essential pickle as a garnish). But what if the Dirty Martini got lengthened and lightened? That’s exactly what we have here. The good folk at Atsu, a katsu-specialist restaurant in Melbourne’s Carlton, have let us in on their Dirty Martini Hi recipe – and yes, this cocktail is that good. A little like our Martini Highball, they take the Dirty Martini and go long with soda water, also adding a dash of lemon juice. This combination, together with quality gin, olive brine and dry vermouth, turns what can sometimes be a polarising cocktail into something more approachable, while retaining all that tang we love so much. As Atsu director and co-owner Reki Rei says, the Dirty Martini Hi is briny, savoury and refreshing. “It has that familiar savoury character you expect from a Dirty Martini, but the lemon and soda give it a brighter, livelier finish,” he says. The best bit? You get to make it all in one glass. Easy as.
Ingredients
75mL gin 15mL dry vermouth 20mL quality olive brine 3mL lemon Juice Soda water, to top Glass: highball Garnish: three skewered olives
Method
Add the gin, vermouth, olive brine and lemon juice to your glass Add ice and stir gently Top with soda water and garnish with the skewered olives
Dan’s top tips
If you’re wondering what that little splash of lemon juice does, Reki says it’s the key to balance. “It brings brightness and acidity, keeping the finished drink from tasting flat or overly salty once the soda is added,” he says. “The idea is to complement the brine, rather than overpower it with citrus.” Noted. As for when to serve this drink, it’s a pitch-perfect aperitif, but it also goes brilliantly with – you guessed it – katsu. At Atsu, it’s a winner alongside crumbed and fried skewers. “The refreshing finish works beautifully with the richness and crunch of the food,” Reki says. According to Reki, this cocktail is perfect for anyone who is already mad for a Dirty Martini as well as those who may not have yet seen the light. “We see it as a gateway to the classic Dirty Martini, particularly for people who find the traditional version a little too strong or intense. It introduces that distinctive briny character in a more refreshing, approachable style.” If you’re wondering which specific spirits to go for, Reki likes Archie Rose Straight Dry Gin and Noily Pratt, as well as quality olive brine – he uses Simon & Johnson. Reki’s other key tips are to use fresh lemon juice and freshly opened soda. “You want clean, bright citrus and plenty of lively carbonation – those two details make a real difference to the finished drink.” Finally, this is a very spirits-forward cocktail, so feel free to dial back on the ratios, and we also recommend using your tallest highball glass to get lots of soda water and ice in the mix.
Member Offer
$8 per bottle Non-Member: $9.49 pack (4)
image credits: Kaede James Takamoto (top image and bottom right)
