Dirty Martini From Twenty8 NoMad

Name: Dirty Martini From Twenty8 NoMad
Yield: 10
Cuisine: American

Recipe: Leo Robitschek , Twenty8 NoMad , London

Photo: Cristian Barnett

May 23, 2025

Leo Robitschek of Twenty8 NoMad in London describes this homage to steakhouse Martinis as a “Dirty Martini with a side of swagger.” He incorporates a homemade brine and washes the batched cocktail with olive oil for a silky texture. Blue cheese-stuffed olives complete the tribute. “The result is a Martini that’s nostalgic, bold, and indulgent—but clean, polished, and dialed-in,” he says. “It’s our Dirty Martini—but all grown up.”

Ingredients

Yield:7-8

15 oz. vodka
5 oz. Gordal olive brine
2 1/2 oz. blanc vermouth
1 2/3 oz. extra virgin olive oil

Tools:mixing glass, barspoon
Glass:cocktail
Garnish:skewered blue cheese stuffed olives

Preparation

Combine all of the ingredients in a container and whisk together. Allow it to sit for 2 hours. Place in the freezer until the top solidifies. Remove the oil layer, then strain through a coffee filter.
Gordol Olive BrineCombine 2/3 oz. of white balsamic vinegar, 4 1/2 oz. of Dolin dry vermouth, 1 cup of filtered water, and 1 tsp. of kosher salt in a container and whisk until the salt is fully dissolved. Place 2 1/2 cups of Gordal olives in a resealable container and cover with the liquid. Seal and store in refrigerator for 24 hours. Then strain out the olives from the liquid through a coffee filter and keep both refrigerated in sealable containers for up to two months.
Blue Cheese Stuffed OlivesCombine equal parts Stichelton blue cheese and ricotta cheese in a stand mixer with a paddle. Mix until fully combined. Place in a piping bag and pipe into the olives.

To serve the Martini, pour 3 oz. into a mixing glass, add ice and stir. Strain into a chilled glass and garnish.