Filthy Premium Olive Brine

Filthy Premium Olive Brine is a bottled olive brine made for the dirty martini and its relatives. It replaces the liquid from a jar of olives, so a drink gets its savory, salty depth without the jar. The label doesn't list a flavor profile, so these notes are what to expect from the style. Olive brine typically reads as salty and briny first, with a faint vegetal, fruity olive note behind it and a lingering savory finish. Shake the bottle before opening if any settling shows, and check the label for the exact olive variety, salt level and ingredients. The standard use is a dirty martini. Start with about 2.5 oz of gin or vodka, 0.5 oz of dry vermouth and a quarter to half an ounce of brine. Stir with plenty of ice for 20 to 30 seconds, then strain into a chilled coupe or a stemmed martini glass. A quarter ounce gives a "slightly dirty" drink. A full half ounce or more makes the cocktail cloudy, salty and markedly savory. Gin keeps the botanicals in play against the brine, and vodka lets the olive character lead. Because brine is already salty, taste before adding any other salt. Brine also works outside the martini. A splash in a Bloody Mary adds salt and acidity in place of some of the Worcestershire or pickle liquid. It suits a dirty gimlet, and it fits a Gibson-style variation if you want a savory twist. Some bartenders add a little to a tequila or mezcal sour for a salty edge. Chill the bottle before use, since cold brine won't dilute a stirred drink as much. For garnish and pairing, a skewer of green olives or a twist of lemon peel is the usual choice. Salty snacks go well with the drink: almonds, cured meats, hard cheeses and oysters.