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Ingredients

How to Make the Dirtiest Martini

A full ounce of olive brine and a pinch of MSG make for the ultimate savory cocktail.

Real cocktail pros might throw their coupe glasses at me, but I love a dirty martini. Actually, some might say I love a glass of olive brine with some gin and vermouth in it. It might not be the best way to taste the liquors, but it’s the king of savory cocktails in my book. 

As I’ve refined my version of the cocktail, I’ve discovered that adding a pinch of umami-boosting MSG is the secret to making a dirty martini taste even dirtier. I once used olive brine from a jar of olives that was seasoned with MSG and it blew my mind, so now I always add a sprinkle. I’ve also seen bartenders adding it to regular martinis and plenty of other cocktails.

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It couldn’t be easier to put together. Here’s my method:

How to Make the Dirtiest Martini

1. Add 2 ounces of gin, 1 ounce of olive brine, ½ an ounce of dry vermouth, and a pinch of MSG to a mixing glass. 

2. Fill the glass with ice and stir until the mixture is thoroughly chilled.

3. Strain into a coupe glass.

4. Garnish with olives.

To learn more about the umami-boosting powers of MSG, watch the latest episode of What’s Eating Dan? below.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.