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5 from 4 votes

Dirty Blue Cheese Olive Martinis

Servings: 2
Author: Alex Guarnaschelli, The Home Cook


  • ~2 tbs crumbled blue cheese I used Valdeon, Roquefort works nicely and may be easier to find
  • 6 large pitted green olives with nothing in the middle of them plus ¼ cup (2 oz.) olive brine
  • 1 tbs (½ oz.) dry vermouth
  • 3 tbs (6 oz.) gin


  • Push a good amount of blue cheese into the middle of each olive - you want it stuffed full but don’t tear the olives. A little blue cheese can and should be busting out at the end.
  • Put some crushed (or cubed) ice into a shaker. Add the vermouth and swirl it around in the ice so it coats the shaker and chills in the ice. Add the gin and the olive brine. Shake to blend. Strain the drink into 2 chilled martini glasses. Place 3 olives in each drink. I personally prefer them to be skewered on a pick but I suppose it’s not entirely necessary. Serve immediately.