Dirty Martini Salsa Recipes

Steps:

• In a mixing glass, combine vodka, dry vermouth, brine and olives. Pour into a glass over ice. Either drink on the rocks, or strain into a chilled cocktail glass.

Steps:

• Shake ingredients with ice in cocktail shaker and strain. Serve chilled.

Steps:

• Fill a shaker with ice. Add 1 ounce olive juice and 2 ounces each gin and dry vermouth. Shake well, then strain into a martini glass. Add a dash of bitters and garnish with an olive.

Steps:

• Mix all the ingredients (except the olive) in a coctail mixer with 2 ice cubes.
• Put it in a frozen martini glass and the olive on a wooden stick.

Steps:

• Add olive juice and Smirnoff No.21 Vodka. Stir and strain into a pre-chilled martini glass. Garnish with cold olives.;

Steps:

• Form the blue cheese into 12 narrow tube shapes and stuff them into the pitted olives. Skewer 3 olives on each of 4 cocktail picks.
• Fill a cocktail shaker with ice and add the vodka, vermouth and olive brine. Shake vigorously, then strain the cocktail into 4 martini glasses. Garnish with the olives and serve immediately.

Steps:

• Place ice to the brim of your martini glass and top off with ice cold water. Let glass chill while you make the martini.
• Pour vodka and olive juice in a martini shaker. Drop in about 10 ice cubes and put the top on the shaker.
• Shake the martini shaker hard and quickly for about 10-15 seconds.
• Pour the ice water out of the martini glass and pour the vodka martini into the glass. Drop the toothpick with olives into the martini and serve.

Steps:

• Shake the liquid ingredients with ice in a shaker. Strain into a chilled martini glass, and garnish with the olive skewer and basil leaf. *To infuse the vodka, place 10 basil leaves in a 750-ml bottle of organic vodka (Rain vodka, distilled in Kentucky from organic corn, is a good choice) for two hours. Be careful not to overinfuse. You want a mild flavor and fragrance, not basil cologne.

Steps:

• Put two martini glasses in the fridge to chill. Thread the olives onto two cocktail sticks and set aside.
• Fill a jug or mixing glass with the ice, then pour in the gin, vermouth and olive brine. Stir until the outside of the jug feels cold. Taste to make sure that it's icy cold and that you're happy with the dilution.
• Strain the mix into the chilled glasses and garnish with the olive skewers.

Steps:

• Cut lemon in half lengthwise; cut one half into eight thin wedges. Thread olives and lemon wedges onto toothpicks for garnishes; set aside., Using the lemon half, moisten the rims of eight large cocktail glasses. Sprinkle salt on a plate; hold glasses upside down and dip rims into salt. Divide the salad greens, tomatoes, onion and sliced olives among prepared glasses. Top each with a prepared toothpick., In a food processor, combine shallot and olives; cover and process until finely chopped. Add the vinegar, vodka, olive juice and lemon juice; cover and process until blended. While processing, gradually add oil in a steady stream. Divide among eight shot glasses; serve with salads.

Steps:

• Mix vodkas, vermouth, and olive juice with ice into cocktail shaker and blend for 15 seconds.
• Strain into a chilled cocktail glass.
• Garnish with jalapeño stuffed olive.
• Note: I've been unable to locate peppar voda lately so have been using Recipe #272674 to make my own. Instead of habenero chili's I've used jalapenos.