If you were here FIVE years ago (omg), you remember the journey. The deep dive into martini perfection. The R&D. The hand-stuffed blue cheese olives. And now? We’ve got it. A martini so icy you could skate across the top, so dirty it resembles the Cumberland River, perfectly briny, and smooth enough to make you…

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Cocktails

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-st￭ olives.
Sip, close your eyes, and enjoy.

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

Method

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

Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings