A classic cocktail with just a few ingredients, the dirty martini seems like it should be easy to assemble. But, it’s actually quite the delicate drink—a tad too much brine, for instance, can commandeer the earthy, briny cocktail, making it too salty, even for those who like an extra-dirty martini. Plus, each step of this drink is nuanced and ripe for debate as James Bond proved when he so famously ordered a martini “shaken, not stirred,” which, by the way, most bartenders firmly advise against.
“Stirring your martinis will give them a nice, silky texture,” says Javelle Taft, head bartender at Death & Co NYC. “Shaking them tends to over-dilute your cocktail, leaving them with too much water.”
With that disclaimer out of the way, here’s what else you need to know about making the perfect dirty martini at home, from picking a base spirit (vodka vs. gin?) to choosing the right olives.
Plus, one bartender skilled in the craft of martini-making shares his go-to dirty martini recipe you can reference, and build upon, the next time you’re craving a salty, briny cocktail.
Courtesy Image
Choosing Your Liquor: Gin or Vodka?
Like much in the world of cocktails, your spirit of choice largely comes down to your personal preference. But, a dirty vodka martini will taste much different from one made with gin. Since vodka is a neutral spirit, the olive brine and salinity will be more predominant in a vodka martini, explains Jose Pereiro, beverage director of Storico Vino in Atlanta. A dirty martini made with gin will be more complex because the botanicals can open up sweet notes on your palate, which pair nicely with the olives.
If you’re going for a dirty vodka martini, try incorporating a potato vodka, like Chopin [$33; chopinvodka.com], into your martini, says Will Patton, the beverage director of Michelin starred Bresca and Two Michelin starred Jont in Washington, D.C. The full-bodied, earthy flavor of these vodkas isn’t bullied by the assertiveness of the olive brine, he says.
For dirty gin martinis, Darron Foy, bar manager at The Flatiron Room in New York City, recommends Hendrick’s Gin [$33; flaviar.com], which has notes of cucumber that plays well with olive. Or, for something more herbaceous and floral, opt for a bottle like The Botanist [$42; drizly.com], Foy suggests.
Make it ‘Dirty’ (or Don’t)
Some of the best cocktail mixers are made by bartenders who recognize a void in the market. Enter Dirty Sue Premium Olive Juice [$15, amazon.com], which was created by Eric “ET” Tecosky, who has two decades of experience behind the bar. As the former bar manager at Jones Hollywood, he’s made lots of martinis. A far-too-frequent scenario he and other bartenders faced? The bottle of olives behind the bar gets tapped out of juice—all while the olives are left to dry out.
Dirty Sue became the first bottled olive brine formulated specifically for cocktails. Having a bottle on hand makes it a breeze to make dirty martinis at home. But, you can also use the brine in bloody Marys or even to make a dirty marg, Tecosky says. Olive brine and salt are a dream team.
Adding the Right Olives
Opt for olives that have seeds in them because they tend to stay fresher longer, says Jose Pereiro, beverage director of Storico Vino in Atlanta. He likes Castelvetrano from Sicily because they’re both sweet and salty, and super meaty.
Weston Holm, co-founder of Blue Cover Distillery in Scottsdale, Arizona, recommends large pimento green olives because the juice is not overly salty. Of course, blue cheese-stuffed olives make a killer martini, too.
Interestingly enough, you don’t need to limit your martini brine to an olive brine, Taft says.
“The definition of dirty martini means ‘savory,’ ” he says. “Flavors can come from all sorts of pickled vegetables.”
Taft recommends starting with a nice base of equal parts apple cider vinegar and olive brine. Throw in some olives, onions, carrots, peppercorns, string beans etc. Let that sit at room temperature for 24 hours. Strain out the juice and let it chill in the fridge overnight.
A Note on Vermouth
How much vermouth you use (and whether you use it at all) can also come down to preference.
Dry vermouth (not sweet vermouth) is the way to go for dirty martinis, Holm says. For a compromise, you don’t even need to add it to your cocktail; you can just ring the glass with it, he says. Pro tip: Once you crack open that bottle of vermouth, make sure to keep it refrigerated so it doesn’t spoil.
Often, bartenders will skip vermouth if they’re making a dirty vodka martini.
But for a dirty gin martini, Patton likes to pair a gin like Tanqueray [$30; drizly.com] that has a strong juniper backbone with Mancino Secco vermouth [$32; woodencork.com], which has a dry herbaceousness.
Johann Trasch/Unsplash
Recipe: How to Make a Classic Dirty Martini
Here’s a diplomatic recipe for a classic dirty martini that’s courtesy of Pereiro. Master this recipe, then improvise with it as you’d like.
Ingredients:
2.5 oz gin or vodka
0.5 oz dry vermouth
0.5 oz olive brine
Instructions:
In a chilled mixing glass, add all ingredients and ice. Stir for 20 seconds until chilled.
Pour over a chilled coupe or martini glass.
Garnish with three olives.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
There’s no doubt when the weather turns colder as we settle into winter, stouts take center stage. And while we enjoy all its iterations: standard stout, imperial stout, and robust barrel-aged stouts, we think this malty, chocolate-filled beer’s close cousin deserves a little respect as well. Of course, we’re talking about the oft-overlooked porter. And the best porters, oh buddy, they’ll have you rethinking your seasonal bevvie of choice.
For those uninitiated, the porter style had its genesis in England like many other iconic beer styles. It first appeared in the 1700s and is (you guessed it) named after porters—individuals tasked with transporting luggage.
A confusing origin story
“Stout is the direct descendant of porter. In the 1700s, it was common to use the word ‘stout’ to refer to a bolder, higher-alcohol version of any beer style, much in the same way we use the word ‘imperial’ today,” says Zach Fowle, advanced cicerone and head of marketing for Arizona Wilderness Brewing Co. in Phoenix, AZ. “Porter was the most popular beer of the day, and over time, “stout porter” became a popular variant. But by the late 1800s, demand for regular porters evaporated, and stout porter shortened simply to stout.”
But more has changed between the 1800s and today than just our penchant for wearing top hats. “Today, most brewers seem to market beers as either stout or porter based on vibes, rather than on any notable stylistic differences,” he says.
Specifically, porters are known for their dark, almost pitch-black color and rich, sweet flavor profile. If you were to drink a porter and a stout side by side, you might even have difficulty discerning the differences between the two.
Stout versus porter is an enduring topic of discussion in the brewing industry. “While there’s no debating the porter came first—and stout used to be called stout porter, so it was a stronger version of a porter—the lines have become very blurred over the years,” says Rob Lightner, co-founder of East Brother Brewing in Richmond, CA.
“I would venture that even among professionals, a blind taste test would often yield inconclusive results,” says Lightner.
The difference between porters and stouts
Porters tend to be on the milder, more chocolatey end of the spectrum, Lightner says, whereas stouts are typically a little stronger and more roasty. Of course, this isn’t a hard and fast rule
Fowle agrees, “Porters tend to be fruitier, sweeter, and less bitter than stouts, with cocoa and caramel flavors in balance with dark malt bitterness. And stouts are usually hoppier, drier, maltier, and more coffee-forward—and may even have a touch of acidity.”
Whether or not they fit neatly into boxes, one thing’s for sure: both make for incredible cold-weather brews.
“As the nights grow longer, drinking a light, summery beer just doesn’t seem right,” says Fowle. “Porter is the perfect style for the transition to winter: warming and toasty yet not too heavy, with flavors of coffee, chocolate, and pie crust that correspond with autumn weather and holidays.”
It’s the perfect time to broaden your repretoire. Sweet, robust, warming, and well-suited to the season, here are the best porters to drink now.
Courtesy image
1. Deschutes Black Butte Porter
There are few porters more well-respected than Deschutes’ iconic Black Butte Porter. It’s brewed with Cascade and Tettnang hops as well as 2-row, Chocolate, Crystal, and Carapils malts as well as wheat. This 5.5% ABV year-round offering is great for cold-weather drinking because of its mix of roasted malts, coffee, and chocolate. It’s a robust, subtly sweet beer perfect for imbibing on a crisp fall night.
The key to 360-degree muscle: 90-degree eccentric isometrics. It might seem like we’re throwing a lot of geometry at you, but the concept behind time under tension (TUT) is simple, says Joel Seedman, PhD, owner of Advanced Human Performance: “Perform the lowering phase of a movement in a slow, controlled fashion, usually 3 to 5 seconds; pause in the stretched position, typically around 90 degrees; then perform the lifting phase in a powerful yet controlled fashion.” Believe us, a time-under-tension workout can humble even seasoned lifters…Eccentric isometrics are like the pressure cooker of training.
“Rather than mindlessly performing slow-tempo reps, you’re using the increased time under tension as a means to fine-tune your body mechanics and alignment, which requires more mental engagement and focus,” Seedman adds.
If you want to forge functional muscle mass and strength while simultaneously bulletproofing the joints and connective tissue, give this 10-move, full-body eccentric isometrics workout a go.
Directions
Perform the following moves as 90-degree eccentric isometrics following the above protocol. Use heavy weight, but not at the detriment of proper form. Rest 60 to 90 seconds between sets and 2 minutes between circuits. Perform once every 2 to 4 days for optimal results.
Best Time-Under-Tension Workout for Total-Body Strength
Circuit 1
Marius Bugge
A. Barbell Back Squat
Set a squat rack up with heavy weight, then grasp bar and step under it. Squeeze shoulder blades together, then stand to unrack bar and step back with feet shoulder-width apart. Inhale, hinge at hips and slowly bend knees to 90 degrees. Pause, keeping natural arch in low back, then extend through hips to powerfully stand. 3 x 4-6 reps
Marius Bugge
B. Renegade Row
Start in the top position of a pushup with hands shoulder-width apart on moderate-to-heavy dumbbells (shown). Explosively drive right elbow back to row dumbbell toward ribs while balancing on opposite hand and feet. Pause, then slowly lower weight, stopping a few inches above floor. Switch sides after all reps are done. 3 x 5 reps each side
Circuit 2
Marius Bugge
A. Dumbbell Bentover Row
Stand with feet hip-width apart, holding two moderate-to-heavy dumbbells in front of thighs, palms facing you. Push hips back and hinge torso forward so it’s nearly parallel to floor, soft bend in knees. Dumbbells should be near shins. Drive elbows back to row weights toward ribs. Pause, then slowly lower down for 3 to 5 seconds. 3 x 4-5 reps
Marius Bugge
B. Incline Dumbbell Chest Press with Legs Raised
Set an adjustable bench to a 30- to 45-degree angle and lie back with dumbbells in either hand. Engage core and lift legs off floor, flexing feet. Press weights overhead, palms in. Slowly lower to 90 degrees, staying tight and compact. Pause, then drive weights up directly over chest. 3 x 4-5 reps
Circuit 3
Marius Bugge
A. Dumbbell Bulgarian Squat
Stand lunge-length in front of a flat bench, holding heavy dumbbells in each hand by your sides, palms facing in. Rest the ball on top (shoe’s laces) of your right foot behind you on the bench. Slowly lower your body until your front thigh is parallel to the floor. Pause, then drive through your heel to stand. Switch sides after all reps are complete. 2 x 3-4 reps each side
Marius Bugge
B. Single-leg Romanian Deadlift
Stand with feet hip-width apart holding dumbbells or kettlebells. Drive right leg up, foot flexed, knee aligned with hip, making a 90-degree angle. Hinge at hips as you slowly lever your torso toward floor, lowering weights and driving right leg back for counterbalance. Hold, then squeeze glutes to reverse. 2 x 3-4 reps each side
Circuit 4
Marius Bugge
A. Pullup
Hang from a pullup bar using an overhand grip with legs extended and feet flexed. Engage lats and draw shoulders down your back, then pull yourself up until chin is higher than hands. Pause at the top, then slowly lower. Pause at bottom, then reset before your next rep. 2-3 x 4-5 reps
Marius Bugge
B. Kneeling Overhead Barbell Press
Hold a bar with moderate-to-heavy load at shoulder level with forearms perpendicular to floor. Kneel at end of bench with feet flexed to grip edge for support. Inhale, engage your core and glutes, then press the bar overhead, pushing your head forward so it passes your face, exhaling at the top. Slowly lower until elbows are at 90 degrees, then hold to maintain tension. Begin your next rep from here. 2-3 x 4-5 reps
Circuit 5
A. Dumbbell Pushup
Place hands on dumbbells (this provides greater range of motion) at shoulder width and feet wider than shoulder width with just toes touching the ground. Keep head neutral and hips high to increase tension on core, chest and tris and reduce stress on spine. Slowly lower to the floor. Stop once elbows hit 90 degrees, pause, then push up to start. 1-2 x 6-8 reps
B. Biceps Curl
Stand with feet hip-width apart with moderate-to-heavy dumbbells in each hand hanging by sides. Engage biceps to curl the weights up, keeping upper arms still. Pause at the top, then lower slowly. Don’t let arms drop all the way down to keep greater time under tension on biceps. 1-2 x 6-8 reps
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
If you haven’t picked up a jump rope since elementary school, you’re missing out on a fantastic cardio workout. Not only will you burn a ton of calories in a short amount of time—200 to 300 calories in 15 minutes—but jump ropes can also improve your coordination and agility. Better yet, jumping rope doesn’t require much space, so it’s easy to do at home, and it’s often more mentally stimulating than jogging or swimming.
Choosing a Jump Rope
When deciding which jump rope is best for you, it’s important to determine what your goals are. While lightweight speed ropes are popular for cardio-focused training, weighted or drag ropes will be best for those focused on strength training.
No matter what your training goals are, we’ve got you covered with this roundup of 10 jump ropes from top brands including Crossrope, TRX, Rogue, and more.
The Best Jump Ropes of 2022
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
