We’re not looking to pick a fight amongst martini aficionados. The tried and true deserves every bit of worship. Yet sometimes ‒ perhaps when you feel a little rambunctious, or even a little rebellious ‒ only a briny, steel-cold dirty martini will do. We use giardiniera, the ubiquitous Italian pickled vegetable condiment, to add a touch of heat along with the acid. It’s our dirty little secret, or should we say the Volpi dirty martini.
Fill a martini glass with ice and water to chill. Fill a shaker with ice. Pour in the gin, vermouth, and giardiniera brine. Shake well. Dump the ice and water from the martini glass then strain the martini into the glass. Skewer a folded piece of salami then add small pieces of assorted giardiniera (celery, red pepper, carrot, and cauliflower) to the skewer. Slip into the cocktail as a garnish.
Enjoy your Volpi Dirty Martini! (please drink responsibly)