The Story Behind The Dirty Martini
Either loved or hated, the Dirty Martini is one of cocktail culture’s most polarizing drinks. Cocktail historian David Wondrich believes the concept of a savory Martini was born in New York when bartender John E. O’Connor served a Martini with muddled olives at his bar, the iconic Waldorf Astoria. While the adulterated drink didn’t initially include a dash of brine, that changed sometime between 1901 and 1930, as it appeared as an ingredient for a Martini in G.H. Steele’s “My New Cocktail Book.”
Bartenders have since elevated the concept of a savory Martini with the addition of lacto-fermented garnishes, and other umami-driven flavors that resemble a similar flavor profile to the classic. It is traditionally made with gin, but vodka is preferred by many enthusiasts. It may not suit your fancy, but it has its place in drink culture and is worth trying at least once — when properly executed, it can be an exceptional tipple.
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The Salty Dog can be made with vodka or gin — just stir in some fresh grapefruit juice, salt the rim of your Highball glass, and you’re good to go.
Tanqueray Sevilla Fizz:
A play on the always traditional Gin Fizz, the Tanqueray Sevilla Fizz adds a bitter Spanish orange twist to the original template.
Double Lemon Gimlet Recipe:
This lemon-yellow gin cocktail from guru Natalie Migliarini features dessert flavors from tart lemon curd and a dash of vanilla. Get the recipe here!
The Condesa Collins:
Elevate your solstice with Condesa Gin’s prickly pear, orange blossom, raspberry, juniper berry, and coriander seed infusion.
The Gojira Recipe:
When developing this cocktail for a Japanese restaurant in New York, Fred Dexheimer was inspired by the classic Southside, a refreshing gin-based drink .
Gin Fizz:
Get our recipe for a great Gin Fizz. Learn everything you need to know to make a perfect Gin Fizz.
