A Dry & Dirty Martini embodies everything timeless about the ritual of a perfect drink: crisp, briny, and unapologetically bold. That’s the spirit behind our take on this iconic classic. Each sip was crafted to be a study in contrast: clean botanicals meet olive-rich salinity, balanced by a whisper of warmth. It’s assertive yet elegant. The drink of choice for candlelit dinners, intimate soirées, and rituals that linger long after the first pour.
To complement it, your garnish and olive selections should be intentional: flavors that echo its savory depth, highlight its crisp clarity, or add a subtle twist to keep each sip compelling.
Garnish & Martini Pairings
Classic Olive Skewer: Green and black olives. The obvious choice, for a reason. Perfectly highlights the martini’s briny backbone.
Lemon Twist: Adds brightness and lifts the saline richness with a hint of citrus.
Blue Cheese-Stuffed Olive: Creamy, tangy, a little loud in a good way. Pairs beautifully with the botanical notes of the martini.
Pickled Pearl Onion: Offers acidity and savory depth. A great garnish to accentuate the botanicals.
Rosemary Sprig: Lightly aromatic—ideal for a smoky flavor and presentation.
Thyme Sprig: Adds a delicate herbal note that complements the martini’s clean, botanical character.
Caper Berries: Soft, briny, and tart. They mirror the olive-forward flavor while adding a textural pop.
Pickled Green Beans: Crisp and tangy, introduces a playful, savory crunch.
Cucumber Ribbon: Fresh, light, and slightly vegetal; balances the drink’s bold salinity.
Edible Flowers: Visual elegance with subtle floral notes that accentuate the martini’s botanicals.
Olives for Your Dry & Dirty Martini Pairings
Castelvetrano Olives: Buttery, mild, and smooth; effortlessly highlights the martini’s clean finish.
Manzanilla Olives: Slightly nutty and briny; perfect for enhancing the savory umami of the martini.
Kalamata Olives: Super rich and very earthy. They bring a sophisticated and saltier twist to each sip.
Niçoise Olives: Firm and slightly bitter. Great for adding more complexity and depth.
Queen Olives (Pimento-Stuffed): Subtly sweet, and briny. Overall a playful classic upgrade.
Gaeta Olives: Small, wrinkled Italian olives with a mild tang; great for nuanced briny notes.
Liguria (Taggiasca): Sweet, delicate, slightly fruity; balances the martini’s savory elements.
Picholine: Crisp, slightly tart French olives; excellent for a refreshing contrast.
Azeitona Verde: Bright green, firm, and briny; adds a clean, salty pop to each sip.
Amfissa: Medium-sized Greek olives; savory and meaty, adding depth and richness.
Craving A Traditional Dirty Martini? (Recipe)
Step 1: Pour 5 oz of Dry & Dirty Martini in a shaker glass.
Step 2: Add 1.5 oz gin or vodka (London Dry or Grey Goose preferred)
Step 3: Combine with ice, shake or stir, then strain into a chilled coupe.
Step 4: Garnish and serve chilled.
