| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 1 serving |
Ingredients
- 1 part gin
- 1 splash dry white vermouth
- 1 splash kalamata olive juice
- Kalamata olives, for garnish
Instructions
- Add gin, vermouth, and olive juice to a cocktail shaker filled with ice. Shake vigorously.
- Pour into chilled martini glasses. Garnish with a pick skewered with kalamata olives.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 236 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 32 mg |
Reviews
When I created this libation, I called it a Dirty Greek Martini. However, I have subsequently learned that the Dirty Greek Martini is something else, or several. I am delighted to discover this recipe and find it romantically named for Mykanos, an island in the Cyclades group in the Aegean Sea.
First off I don’t buy kalamatas in oil.They are usually in a vinegar and grape juice brine. Very salty. Also I hope these negs are not using sweet vermouth. YUCK! I made a Kalamata Vodka Martini as per your instructions, it was a pleasing color. Maybe a light amber brown. It really had some of that deep purple color of the olive in it. I like it better than a regular dirty. I googled it after the idea entered my mind, and there you were at the top of the page. GOODSTUFF! HICCUPP!
Use far less vermouth, and enjoy the pinkish brown color. It is different, but the Kalamata olive juice is a very tasty kind of “dirty”. Not beautifully clear, but different.
My only complaint would be that it had too much vermouth – I like martinis to be bone dry.
Brown and cloudy, like sewage. Visually unappealing. Too bad. Usually like her drink recipes.
A very good martini.
Kalamata olives are brown and come packed in vinegar or in oil. Putting that in a drink is just unspeakably gross.