Dirty Martini Spritz

We’re in that transition period when summer turns into fall. This is the perfect drink for this time. A spritz based on a variation of a classic cocktail.

The basis for this spritz is a 50/50 Martini. You can likely figure out what – 50% gin and 50% dry vermouth. In the late 19th century, when the martini first appeared it was a 50/50 mix of Old Tom gin (a sweeter version of gin) and sweet vermouth. Early in the 20th century, it evolved into a 50/50 mix of dry gin and dry vermouth. So in a way this cocktail is going back to its roots.

If you’re looking for a cocktail with lower ABV, whether you make a 50/50 martini or this spritz, you’re headed down the right path. The flavor of the gin still shines through and pairs well with the flavors in the dry vermouth and a bit of olive juice. It’s very refreshing and something that you can sip for a while.

I used Philadelphia’s Bluecoat Gin and James Bond’s favorite Dolin Dry Vermouth which is comprised of 15 different botanicals. Add some of the brine from the olive jar  to make it ‘dirty’ plus a few ounces of club soda. Top it off with some olives and/or a lemon peel. One of Ed’s go-to drinks is Grey Goose vodka served up with three olives. Yes, it’s always three olives. The three olives here are a nod to Ed. I used Mezzetta’s Super Colossal Spanish Queen Olives.

This recipe is adaptable. If you’re not a fan of olive juice, you can leave it out. Or if you prefer vodka, use it in place of the gin.

Looking for a traditional martini? Check out A Martini for Wharton Esherick.

 

 

 

Source:  Variation on recipe from Food & Wine