Dirty Dump (2024)

FAQs

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Dirty dump: The practice of pouring a shaken drink from the co*cktail shaker into the glass without straining it. The technique changes the texture of the drink and sometimes the flavor, if, for instance, muddled fruit is part of the recipe.

DIRTY. For those who like their co*cktails to have a savoury edge, the Dirty Martini is a delicious, slightly salty, choice. The term 'dirty' means that olive brine, usually from a jar of co*cktail olives, has been added to the drink.

In certain martini venues, the “two martini rule” is observed. Once you have consumed two, you must move on to a soft drink, such as wine or a gin and tonic.

Stir together vodka, dry vermouth, brine, and olives in a mixing glass. Pour into a glass or shaker with ice. Serve on the rocks, or strain into chilled co*cktail glasses. Enjoy!

It's equal parts secret password, insider's wink, and sign of solidarity. But, depending on who you ask and where you're drinking, that handshake can mean many different things: a shot of Fernet, a miniature daiquiri, or a slug of bitters straight from the bottle, to name a few.

Drinks will be chilled and dilute in a shorter amount of time. Shaking also provides smoother texture and a bit of froth due to aeration. This texture and foam are desirable in, say, a daiquiri, but not a martini. Shaking is also one of the most needlessly overcomplicated techniques in bartending.

Bone-dry: a martini made with extremely little or no vermouth.

Two olives, she explained, is bad luck. A Martini must have either one or three olives. This was news to me. But a little research confirmed that this superstition did indeed exist.

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The first way to order the shot is neat or straight up, which means that a guest needs an escort to their car. An angel shot on the rocks or on ice indicates that they need help calling an Uber, Lyft, or taxi. And the third order, with lime or a twist, lets the staff know that they should call the police.

Ordering a Martini “Extra Dirty” or “Filthy” adjusts the co*cktail's recipe to include a higher ratio of salty olive brine in the drink. The Filthy Martini hones in on the olive brine's distinct taste in an otherwise Dirty Martini and turns it up to the max.

A Dirty Martini

If you order a very dirty martini, it may suggest you don't actually like martinis (or you just really like olive brine). There's nothing wrong with a healthy pour of olive brine; it pulls the flavors of the gin and vermouth together seamlessly – but you already knew that.

Wet means the drink is sweeter, so the ratio is normally 3:1. Wet is still made with dry vermouth rather than sweet, though. Dry indicates the Martini should be drier than normal, around a 6:1 ratio. Extra Dry would be around a 15:1 ratio.

“I like to have a martini, two at the very most –After three I'm under the table, After four, I'm under my host.” “They say a martini is like a woman's breast: one ain't enough and three is too many.” “I'd like a dry martini, Mr. Quoc.

Shaken: a martini that is chilled in a co*cktail shaker, then strained into a glass. Stirred: a martini that is chilled in a co*cktail glass with ice, then strained into a separate glass. On the rocks: a martini that is served in a rocks glass with ice cubes. With a twist: a martini served with a twist of lemon peel.

Begin with a London dry-style gin. From there, add a little dry vermouth. The ratio is negotiable, but common formulas for a Dry Martini typically fall in the range of four-to-eight parts gin to one part vermouth. A dash of orange bitters ties the room together.