My Blue Cheese Dirty Martini went absolutely viral, and this Extra Dirty Milky Lemon Martini is just as delightful—maybe even better. It delivers that same filthy-delicious profile with the blue cheese’s subtle funk, while fresh lemon zest adds a bright, citrusy pop. The blue cheese–stuffed olives are the ultimate finishing touch.
Table of Contents
- Why You’ll Love Dirty Milky Lemon Martini
- How To Prepare
- Chef Nadia’s Tip
- The Perfect Pairings
- Dirty Lemon Martini: Questions Answered
- Dirty Milky Lemon Martini Recipe
Why You’ll Love Dirty Milky Lemon Martini
This Extra Dirty Milky Lemon Martini may sound unusual, but the combination of blue cheese and lemon zest works beautifully. The lemon brightens the savory, creamy notes of the blue cheese-infused elements, giving a balanced, memorable cocktail. If you loved my original milky martini, this variation won’t disappoint.
How To Prepare
Begin by infusing the vodka: combine about 12 oz vodka with the zest of one lemon and let it sit for roughly 4 hours. For each cocktail, use 2½ oz of the infused vodka. Rinse a chilled martini glass with a splash of vermouth bianco, swirl and discard (or save). Place the glass in the freezer for about 15 minutes.
Mash a small piece of blue cheese with a pinch of lemon zest and a drizzle of olive oil—about ½ to 1 tablespoon—to create a soft paste. Use this to stuff Castelvetrano or other mild olives, as much as you like. In a shaker, add ice, the lemon-infused vodka, 2½ oz olive brine, and a small chunk of blue cheese. Shake vigorously for 60–90 seconds to create that silky, slightly milky texture. Strain into the chilled glass, garnish with the blue cheese–stuffed olives, and serve.
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Chef Nadia’s Tip
- Shake the martini for 60–90 seconds. The longer shake creates tiny ice crystals and a luxurious texture—don’t skip it.
- Use a quality cocktail shaker for best results; a well-made shaker makes mixing and chilling easier.
The Perfect Pairings
This martini pairs well with savory mains and rich appetizers. Try it alongside creamy chipotle shrimp, a peppercorn steak, miso-glazed salmon, or seafood-stuffed potatoes for a complementary contrast of flavors.
Mains
Creamy Chipotle Shrimp
Mains
Steak with Peppercorn Sauce
Mains
Miso Salmon (Nobu Copycat)
Appetizers
Seafood Stuffed Potatoes
Dirty Lemon Martini: Questions Answered
Choose a sturdy, well-sealing shaker. A quality hybrid or three-piece shaker is ideal if you make cocktails often.
No, but shaking for 60–90 seconds gives the best texture and tiny ice crystals that make the drink silky. I recommend aiming for that range.
If you prefer milder options, try feta or goat cheese; parmesan can add a savory, umami edge.
Stuffing olives yourself yields the freshest flavor and lets you control the filling, but pre-stuffed olives work in a pinch.
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1 serving
Equipment
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1 shaker
Ingredients
Lemon Infused Vodka
- 1 lemon, zested
- 12 oz vodka (you’ll use about 2½ oz per drink)
Milky Lemon Dirty Martini
- Ice, to fill the shaker
- 2½ oz lemon-infused vodka
- A splash vermouth bianco, for glass rinse
- 2½ oz olive brine
- 4 Castelvetrano olives
- ½ inch chunk blue cheese, plus more for stuffing olives
- Olive oil, a drizzle
Instructions
- Infuse 12 oz vodka with the zest of one lemon for about 4 hours.
- Rinse a martini glass with a splash of vermouth bianco, swirl and discard. Chill the glass in the freezer for 15 minutes.
- Mash blue cheese with lemon zest and a small drizzle of olive oil (about ½–1 tbsp) to make a soft paste.
- Stuff the olives with the blue cheese mixture.
- In a shaker, combine ice, 2½ oz lemon-infused vodka, 2½ oz olive brine, and a small chunk of blue cheese. Shake vigorously for 60–90 seconds.
- Strain into the chilled glass, garnish with the blue cheese–stuffed olives, and enjoy.
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Nutrition
Nutrition information is an approximation.