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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More Gin Recipes To Explore
The Garden Spritz Recipe:
This French press cocktail recipe developed by Tyler Zielinski for VinePair mixes gin, white vermouth, lemon, and grenadine with cucumber and fresh herbs.
The Michael, a Take on the Martini:
This is a slightly easier, less dry cousin of the Martini. A balance of gin, vermouth, Aperol, and bitters creates a nice citrus cocktail.
The Bee’s Knees Recipe:
A 1920s classic, the Bee’s Knees is one of the few winning combinations that is still, to this day, considered well balanced and sessionable.
The Southside Recipe:
Falling somewhere between a Gimlet and a Mojito, the Southside is an easy-to-make, quaffable, and refreshing cocktail.
The Bijou:
With a name that refers to a trinket or jewel, the equal-parts Bijou cocktail promises to sparkle at any cocktail party.
The Ramos Gin Fizz Recipe:
With a striking, towering soufflé, the Ramos Gin Fizz is easily one of the most visually impressive classic cocktails. Just be sure to shake it like crazy!
