A splash of olive brine makes this vodka martini "dirty". For a cold, crisp drink, chill the glass before serving.
- 15 ml vermouth
- 60 ml vodka
- 15 ml brine from olives or capers (or both)
- ice cubes
- 3–4 skewered olives, to garnish
- 3–4 caperberries, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Add vermouth, vodka and brine to a large glass filled with ice. Stir to chill. Using a strainer, pour into a chilled martini glass. Garnish with olives or caperberries.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.