My Favorite Party Trick Is a Giant Batched Dirty Martini

"So a few hours before the party, I threw all of the ingredients into a large pitcher, stirred, and set the whole thing in the fridge to chill. When my friends arrived, I poured off freezing cold martinis and topped each with one of the olives I'd reserved-all without breaking a sweat, making a mess, or spilling olive juice on my festive outfit."

"To determine my brine-to-spirit ratio, I kept things simple and used the recipe on the side of the Quincy jar as a guide, multiplying the single-serving amount of vodka by 14 (which is how many .75-ounce servings of olives and brine were purported to be in each jar). Per that recipe, I rinsed each glass with vermouth rather than adding it directly to the mixture, but to each their own. Because we're going for something briny and olive-forward here, giving just a whisper of"

Dirty martinis benefit from being ice cold and very dirty, which requires more olive brine than many bartenders provide. Typical jars of olives often leave too little brine for multiple drinks, resulting in brineless olives. Using jars with a higher brine-to-olive ratio or pooling the brine from a jar allows batching a large pitcher of martinis. Follow the jar's recipe proportions and scale spirits by the jar's stated servings (14 in this example). Rinse glasses with vermouth rather than adding it to the batch, chill the pitcher, pour into glasses, and garnish with reserved olives.

Read at Bon Appetit