Classic cocktails have an allure that’s nearly impossible to dismiss. Not only are they a delicious and tantalizing sip, but they’re usually served in equally gratifying glassware. For me, it’s a total win, and while there are a few that top the list, none of them compare to the dirty martini. Elegant, sophisticated, and boozy, it’s the kind of cocktail that never disappoints my taste buds or style.

Admittedly, it took some time for me to fall in love with this cocktail. I’ve always loved martinis for the obvious reasons stated above, but I could never really get into their key ingredient: olive juice. To me, it was just a mouthful of salt that didn’t belong with my delicate, botanically infused gin. But once I got past the initial wave of salt, I began to understand what makes the dirty martini so special.

More than juice, the olive brine adds an element of umami to the cocktail, giving it much more depth than the classic martini. When blended with the dry floral aromas of vermouth and the liquor of your choosing, it gives way to a distinct sea-salty flavor kissed by sweetness. For this reason, the cocktail makes the perfect pairing for raw bar items and fresh seafood dishes.

Beyond that, dirty martinis are also virtually foolproof to make, requiring just three ingredients and even fewer tools. Keep reading to see the dirty martini recipe that I stand by for happy hours, dinner parties, and more.