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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Gimlet:
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Condesa El Mexicano Martinez:
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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.
Gin Martini:
Get our recipe for a great Gin Martini. Learn everything you need to know to make a perfect Gin Martini.
The Second Summer Recipe:
Forget winter ever came with this cocktail featuring equal parts Prosecco and cranberry juice, plus gin and liqueur. Get the Second Summer recipe here!
