The martini’s origin is one of those endlessly debated topics, with at least three competing stories—and let’s be real, when there are this many versions, it’s probably best to accept the truth is a little too murky. But let’s not get into that here. What matters is that you’re not just any martini lover, you’re a fan of the “Dirty” martini! And not just any dirty martini—you’re here for the dirtiest one around!

This cocktail is downright filthy, packed with savory, salty, and umami flavors. It’s made with garlic, olive oil, and dill fat-washed vodka, gin, olive brine, a dash of vermouth, a touch of saline solution, and topped off with oregano garlic chili oil, a little heat, and a blue cheese-stuffed olive, cornichon, and onion garnish. Yep, you heard me right—FILTHY.

You might be thinking, “Alyssa, that’s a whole lot going on,” but trust me, your taste buds are going to dance with all that salty, savory goodness. It’s like a party in your mouth!

Sure, it takes a little prep (you’ll want to give yourself 36-48 hours to infuse and fat-wash the vodka), but don’t worry—the prep is easy. You can even prep the oil and saline solution 30 minutes before making the drink or the day before. So, go ahead—make this for your next dinner party, or prep the vodka in advance for a month of seriously delicious cocktails!

Ingredients

Directions

Prepare the Infused Vodka (36-48 hours in advance):

1. In a sealable container, combine the garlic cloves, fresh dill, olive oil, and vodka. Shake vigorously and let sit at room temperature for 12-24 hours.
2. After the infusion period, transfer the container to the freezer for 24 hours. This step helps the olive oil solidify so it can be easily removed.
3. Once frozen, remove the container from the freezer and use a knife to remove the solid olive oil cap. Strain out the garlic and dill, and filter the infused vodka through a paper coffee filter back into the original vodka bottle (or any clean sealable container).

Make the Oregano Garlic Chili Oil:

1. Heat the olive oil in a saucepan over high heat until it starts to shimmer. (Test with a small drop of water—it should bubble vigorously.)
2. In a heatproof bowl, combine the red pepper flakes, dried oregano, chopped garlic, and paprika.
3. Carefully pour the hot oil over the spices and garlic. Let it sizzle and bubble, then set aside to cool.
4. Once cooled, strain the chili oil into a dropper bottle.

Make the Saline Solution:

1. In a small saucepan, warm the water over medium heat. Add the salt and stir until it dissolves completely. There’s no need to bring it to a boil—just get the salt dissolved.
2. Transfer the saline solution into a dropper bottle.

Prepare the Cocktail:

1. Fill a Nick & Nora glass with ice to chill.
2. In a mixing glass, combine the GOD-infused vodka, gin, olive brine, dry vermouth, and saline solution. Add ice and stir vigorously for 10 seconds.
3. Discard the ice from the chilled glass, and strain the cocktail into it using a Hawthorne strainer.
4. Add 10 drops (or more, depending on how dirty you like it!) of the oregano garlic chili oil.
5. Garnish with a blue cheese-stuffed olive, cornichon, and onion.

Notes:

• I love using Tito’s Vodka for infusions because it’s one of my favorites for cocktails, and the owner has a rich history of flavor infusions before establishing the brand. It’s the perfect choice to make this vodka-based cocktail pop!
• If you don’t want to buy dropper bottles, you can always measure the saline solution with 1/2 a bar spoon and the chili oil with a full bar spoon.
• There is enough GOD Infused Vodka to make 12 martinis.