Ingredients
- 1.5 oz Gin
- 1 Splash(s) Dry Vermouth
- 2 Onion
- 2 Olive
- 1 Squirt(s) Olive Juice
Instructions
Combine Ingredients:
- Pour 1.5 oz of gin, a splash of dry vermouth, and a squirt of olive juice into a cocktail shaker filled with ice.
Shake Well:
- Shake the mixture well to chill and combine the ingredients.
Strain into Glass:
- Strain the mixture into a chilled cocktail glass.
Garnish:
- Garnish with two onions and two olives on a toothpick.
Serve:
- Serve immediately and enjoy.
Notes
Estimated Nutrition:
Where it came from
The martini itself has a long, storied, and often debated history, emerging in various forms in the late 19th and early 20th centuries. Its evolution from sweeter versions to the dry, gin-forward drink we know today is a testament to changing tastes. The ‘Patton’ designation, however, is not tied to a specific historical recipe from General George S. Patton himself, but rather a stylistic nod. Patton was known for his strong opinions and a legendary love for potent martinis, often favoring them very dry. This cocktail embodies that spirit, offering a strong, uncompromising profile.
This drink sits squarely in the dry martini family, a direct relative of the classic Dry Martini and the popular Dirty Martini. While a standard Dry Martini focuses on the gin with just a whisper of vermouth, and a Dirty Martini adds olive brine, the Martini. Patton distinguishes itself by often amplifying that savory brine and pairing it with both olives and cocktail onions. It is essentially a very dirty, slightly ‘Gibson-esque’ martini that embraces the pungent, briny notes without apology.
You would typically find or serve a Martini. Patton in a classic cocktail bar, a dimly lit lounge, or a high end steakhouse. It is a drink for an evening out, a pre-dinner aperitif that demands attention, or a robust nightcap. This is not a casual patio drink. It is a serious cocktail for serious martini drinkers, best enjoyed in a setting that matches its strong personality.
What it tastes like
The initial taste is a sharp, botanical hit from the gin, quickly followed by the pronounced salty and umami notes of the olive juice. The dry vermouth provides a subtle aromatic counterpoint, but it is largely overshadowed by the gin and brine. The finish is clean, very dry, and savory, leaving a lingering impression of olives and a hint of juniper. The garnishes of onion and olive reinforce the briny, pungent character throughout the drink.
Given its primary ingredient is 1.5 oz of gin, typically around 40 percent ABV, this drink contains approximately 0.6 ounces of pure alcohol. A splash of dry vermouth adds a negligible amount to the overall alcohol content. This makes the Martini. Patton a very potent cocktail. For comparison, a standard 12 oz beer at 5 percent ABV contains about the same amount of alcohol as a single shot of gin (0.6 oz), making this martini roughly equivalent to one and a half standard beers in terms of alcohol content, concentrated into a much smaller volume. It is a strong drink, certainly not for the faint of heart.
The technique
Start by ensuring your cocktail glass is well chilled; pop it in the freezer or fill it with ice water while you prep. Combine your gin, a modest splash of dry vermouth, and a squirt of olive juice in a shaker. Fill the shaker with fresh, quality ice. Give it a good, hard shake for about 15 to 20 seconds. This chills the drink thoroughly and helps integrate the olive juice. Strain the mixture directly into your pre-chilled cocktail glass. Finish with two cocktail onions and two green olives on a toothpick as a garnish.
The most critical technique here is the shake. While some martinis are stirred, the inclusion of olive juice in a Martini. Patton benefits significantly from a vigorous shake. This ensures the olive brine is fully incorporated into the gin and vermouth, creating a homogenous, well chilled, and slightly aerated drink. If you stir it, the olive juice may not fully blend, leading to an uneven flavor profile and a less cold cocktail. Shake it hard, and shake it cold.
Drink Buddy Exclusive
Tell us what's in your cabinet.
Our Cocktail Builder takes whatever bottles you've got and hands you every drink you can actually make tonight.
Open the Builder →Get the Drink Buddy newsletter
One drink, one tip, one Tuesday a month.
Plus the recipes we drop before they hit the site. Zero spam.
Ingredient Spotlight
The bottles that make or break this drink.
Gin
- Use
- A robust London Dry gin is your best bet here. Brands like Beefeater, Tanqueray, or Bombay Sapphire stand up well to the briny notes without getting lost. Their juniper forward profile provides necessary structure.
- Skip
- Avoid overly floral or citrus forward gins. Their delicate notes will be completely overwhelmed by the olive juice, resulting in a muddled and unbalanced drink.
- Why
- Gin is the backbone of any martini, and for the Martini. Patton, its botanical complexity is crucial. It provides the essential spirit base and aromatic counterpoint to the savory brine, preventing the drink from tasting simply like spiked olive juice.
Olive Juice
- Use
- Use the brine from good quality green olives, like Manzanilla or Castelvetrano. Some brands offer dedicated cocktail olive brine, which often has a cleaner, more consistent flavor. Freshness matters.
- Skip
- Do not use brine from black olives, or from olives that have been overly seasoned with herbs or spices. These will introduce off flavors that clash with the gin and ruin the drink’s profile.
- Why
- Olive juice is the defining characteristic of this martini, differentiating it from a standard dry martini. It provides the signature briny, savory, and slightly umami notes that give the Martini. Patton its distinctive, bold flavor profile.
Three Variations
Three real ways bartenders riff on this drink. Same idea, three different jackets.
Dirty Martini
- More brine, often with an olive garnish.
- This is a close cousin, typically featuring a more generous amount of olive brine and always garnished with green olives, sometimes with a dash of orange bitters.
Gibson Martini
- Onion garnish, no olive juice.
- A variation where the cocktail onion is the star garnish, and traditionally, no olive juice is added, making it a cleaner, onion forward experience.
Wet Martini
- More vermouth, softer gin presence.
- For those who find the Patton too gin forward, a Wet Martini increases the dry vermouth to 0.5 oz or more, softening the gin’s edge and adding more aromatic complexity.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Vodka can be used for a cleaner, less botanical spirit base. The drink will lose some of its complexity but remain potent and briny.
A tiny dash of dry white wine or even a very small amount of white balsamic vinegar could provide some acidity, but it will not replicate the aromatic profile of vermouth.
A pinch of salt and a muddled caper or two can offer a hint of brine, but it is a poor substitute and will not provide the same depth of flavor.
A mixing glass and bar spoon will work, but you will need to stir vigorously for a longer time to achieve adequate chilling and integration. The drink may not be quite as cold or uniform.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Martini. Patton?
A Martini. Patton contains gin, a splash of dry vermouth, a squirt of olive juice, and is garnished with cocktail onions and green olives.
Why is it called Martini. Patton?
The name is a nod to General George S. Patton, who was known for his preference for strong, dry martinis. It suggests a bold, uncompromising drink.
Is the Martini. Patton a strong drink?
Yes, it is a very strong, spirit forward cocktail, primarily composed of gin with very little dilution.
Should a Martini. Patton be shaken or stirred?
Due to the inclusion of olive juice, a Martini. Patton should be shaken to ensure proper chilling and integration of all ingredients.
What kind of gin is best for this drink?
A robust London Dry gin, such as Beefeater or Tanqueray, is best as its juniper forward profile stands up well to the strong briny flavors.
Can I make a Martini. Patton less briny?
Yes, you can reduce the amount of olive juice to your preference for a less intense briny flavor.
What is the difference between a Martini. Patton and a Dirty Martini?
The Martini. Patton often features both cocktail onions and olives as a garnish, along with olive juice, while a Dirty Martini typically focuses solely on olive brine and olives.
What glass should I use for a Martini. Patton?
Serve a Martini. Patton in a chilled cocktail glass or coupe glass.
More Like This
More drinks in the same family when the night calls for them.
