If you were here almost FOUR years ago (omg), you remember this journey. The deep dive into martini perfection. The R&D that went into every single element. And now? We’ve got it. A martini that is so good, so balanced, so briny and smooth, you’ll never need another recipe.
Every step in this process—from the vodka in the blue cheese trick for hand-stuffing olives, to the vermouth rinse, to the perfect vodka/olive brine ratio—has been tested and tweaked to perfection. And I have to say… this recipe? It’s pretty perfect.
The Ultimate Blue Cheese Martini
What You Need:
- 3 ounces freezer-cold vodka
- 2-2.5 ounces Castelvetrano olive brine (yes, this ratio is everything)
- Rinse of Dolin dry vermouth (because details matter)
- Blue cheese (for hand-stuffing those olives, trust me)
- Frosted martini coupe (always frosted, always chic)
How to Make it:
- Start with your olives: Hand-stuff them with blue cheese. No shortcuts. It makes all the difference.
- Rinse your frosted martini glass with Dolin dry vermouth. Swirl, coat, and discard any excess.
- In a mixing glass filled with ice, combine the vodka and olive brine.
- Then, it’s time for cocktail cardio. Shake until you are out of breath, and then a few more shakes for good measure.
- Strain into your prepared martini glass.
- Garnish with those perfect, hand-stuffed olives.
- Sip, close your eyes, and enjoy.
Dirty Like the Cumberland Martini
Ingredients
- 3 ounces freezer cold Belvedere Vodka
- 2-2.5 ounces Castelvetrano olive brine
- Rinse of Dolin dry Vermouth
- Blue cheese for hand-stuffing
- Frosted martini coupe
Instructions
- Start with a frosted martini coupe
- Rinse your martini coupe with a splash of vermouth
- Pour a splash of ice-cold vodka into your blue cheese
- Put the blue cheese mixture into a plastic bag and cut the tip off
- Stuff your olives with the blue cheese mixture
- Pour vodka and olive brine into your shaker
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