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Yields:
1 serving(s)
Total Time:
5 mins
What time is it? 'Tini time! There's no denying that martinis are having a moment right now (are they ever not?) and for good reason: they're simple, strong, and make you look swanky as hell when you've got one in your hand. Sure, you could go with a sweet-ish take on the drink (cue: the espresso martini craze), but real ones know that the dirty martini—which adds olive brine to the standard gin and vermouth—is the sexiest version of the classic cocktail.
Chef Molly Baz, who you've definitely seen making OTT delicious dishes on IG and TikTok, is kicking the dirty martini up a notch in her new cookbook, More Is More (out October 10th), with a recipe called Martini Thrice. Lucky for you, she gave us an exclusive peek at the sure-to-please cocktail to celebrate the release of the new tome.
"We're leaning into the dirty martini and adding ALL the possible garnishes because they each bring something that complements that cold, savory brine: bright lemon zest, vinegary pickles, and meaty olives," says Molly, who became a NYT bestselling author with her first cookbook, Cook This Book, in 2021. "Introducing the Martini Thrice, made with gin, served up cold as hell and extremely dirty, with not one, not two, but three garnishes."
Grab your fanciest glass and read on for all the deets...then make a batch to impress your guests at your next soirée.
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Ingredients
handful of ice
21/2oz.
gin
1/2oz.
dry vermouth
splash of olive brine
splash of pickled onion or cornichon brine
green olives, choice of pickle, and lemon twist, for garnish
Directions
STEP 1
In an ice-filled cocktail shaker, combine 2½ ounces gin, ½ ounce dry vermouth, a big splash of olive brine, and a slightly smaller splash of pickled onion brine. Stir vigorously until the cocktail shaker is really freakin' cold.
STEP 2
Strain into a chilled martini glass and garnish with an olive, a pickle of your choice, and a twist of lemon zest.
PRO TIP: Stick your martini glass in the freezer for the perfect frosty sip.
Peden + Munk
Sounds incredible, right?! That's why it's Molly's bev of choice if she had to pick a drink for her last meal. FWIW, she'd slurp it alongside sesame sourdough and a seafood plateau to start, broiled scallops with parsley-garlic butter and slow-cooked rotisserie chicken with toum and hot sauce for her entrées, and brioche with pralines for dessert (among other yummy sides, ofc).
More Is More: Get Loose in the Kitchen: A Cookbook
Wanna get those recipes too? (Lol, is that even a question?) You'll find all of them and more in her new cookbook, which you can cop right now—no really, it just came out!—by clicking the link you see right here to your right. And while you're waiting for the book to arrive, follow @mollybaz for more killer dishes and perfectly-extra cocktails. You can just pop our dinner party invite in the mail!
Hannah Chubb is the lifestyle editor at Cosmopolitan, covering all things home, travel, food, health, career, and more. She spends pretty much every hour of every day curating the internet for the best new products, trends, and travel destinations. You can typically find her looking for houses she can't afford on Zillow or Airbnb, planning her next meal before she gets to the restaurant, or taking all of the Justin Bieber classes over and over and over again on Peloton. Follow her on Instagram.
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