The exact origins of the dirty martini are a bit murky, much like the drink itself. However, it’s generally believed to be a variation of the classic martini that emerged in the early to mid-20th century. The dirty martini is essentially a traditional martini (typically made with gin and dry vermouth) with the addition of olive brine, which gives it a “dirty” appearance and a briny flavor.
Some sources suggest that the dirty martini originated in the United States, possibly in New York City or Chicago, where bartenders began experimenting with different variations of the martini cocktail. Others speculate that it may have been popularized during Prohibition as a way to mask the taste of homemade or bootlegged spirits.
While the precise origin of the dirty martini remains uncertain, its popularity has endured over the years, becoming a beloved classic cocktail enjoyed by many around the world. Whether you prefer it shaken or stirred, with gin or vodka, one thing’s for sure: the dirty martini has earned its place in the pantheon of iconic cocktails.
It’s possible that the dish emerged as a creative fusion recipe inspired by the flavors of a dirty martini cocktail, which typically includes olive brine and sometimes olives.
The culinary world is full of inventive chefs and home cooks who experiment with flavors and ingredients to create new and exciting dishes. It’s likely that “dirty martini pasta” was developed by someone who enjoyed the combination of flavors found in a dirty martini and decided to incorporate them into a pasta dish. My version keeps it simple and gives you the option of vodka or gin.
Recipes for variations of pasta dishes inspired by cocktails showcase the creativity and adaptability of modern cuisine. Whether it’s through the use of olive brine, olives, vermouth, or other ingredients reminiscent of a dirty martini, the dish is sure to offer a flavorful and inventive culinary experience. My version keeps it simple and gives you the option of vodka or gin but feel free to experiment and let me know how it goes!
Dirty Martini Capellini
4
servings15
minutes30
minutes900
kcalKeep the screen of your device on
Ingredients
Kosher salt
1 lb. 1 Capellini or or Angel Hair (Regular Spaghetti works too)
4 tbsp. 4 Extra-virgin olive oil
1 1/2 cup 1 1/2 Torn pitted Castelvetrano or green olives. (Pulsed in processor works too)
1/2 cup 1/2 Olive brine.
4 - 6 cloves 4 - 6 Garlic, thinly sliced or minced
Zest of 1 lemon
1/3 cup 1/3 Vodka or Gin
5 tbsp. 5 Unsalted butter
1/3 cup 1/3 Chopped fresh parsley.
1 cup 1 Blue cheese, crumbles
Directions
- Prepare Your Pasta
- In a large pot of boiling salted water, cook capellini (or angel hair), stirring occasionally, according to package directions until al dente. Make sure to reserve 1 cup of pasta water before draining.
- Prepare Sauce
- Heat a large skillet over medium heat while the water boils and the pasta cooks, then heat your oil. Add garlic and stir.
- Add the torn olives and lemon zest and sauté until fragrant and the garlic is lightly golden, but not burnt or crispy.
- Add the Booze to De-glaze
- Carefully add your vodka or gin and cook, stirring occasionally, until reduced by about half, about 4 minutes.
- Combine
- Whisk in the olive brine until combined.
Gradually add butter and stir continuously to emulsify butter until fully incorporated. - Finish and Serve
- Stir in blue cheese crumbles, parsley, and season with salt and pepper if desired. Top with more blue cheese crumbles before serving.