{"id":2078,"date":"2022-09-26T16:41:13","date_gmt":"2022-09-26T16:41:13","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-us\/?p=2078"},"modified":"2022-10-03T13:04:43","modified_gmt":"2022-10-03T13:04:43","slug":"in-a-bid-for-savory-high-notes-bartenders-play-dirty","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-us\/inspiration\/trends\/in-a-bid-for-savory-high-notes-bartenders-play-dirty\/","title":{"rendered":"In a Bid for Savory High Notes, Bartenders Play Dirty"},"content":{"rendered":"\n

For too long the dirty martini has been something of a guilty pleasure, occasionally divisive, even as it remains a fan favorite among guests. Recently, the ultra-briny martini is coming out of the shadows, and with bartenders embracing its quirky charm, these dirty martinis innovations are so delicious they don\u2019t need to clean their act up. <\/p>\n\n\n\n

\u201cTruly savory cocktails are few and far between,\u201d<\/h4>\n\n\n\n

Michael Moberly<\/a>, a beverage innovation manager from Reno, Nev., says. \u201cI\u2019ve always found the concept of a dirty martini a really fun way to communicate umami in a cocktail.\u201d <\/p>\n\n\n\n

Moberly turns to traditional broth-making techniques to tease out rich flavors from ingredients such as morel mushrooms that take the place of the traditional olive brine. Broths can feature onions, celery salt, black garlic and even tamari, soy sauce or peppercorns. \u201cThe martini is a great vehicle for articulating flavor that is maybe too intense on its own,\u201d Moberly explains. <\/p>\n\n\n\n

Moberly\u2019s finished broth is dark, and gives his martinis a black tea-like hue. \u201cThat\u2019s why I like to garnish with a mushroom, because then that story is told across the board,\u201d he says.<\/p>\n\n\n\n

He\u2019s also produced what he calls the \u201cultimate dirty martini\u201d with a custom infusion designed to out-olive the olive brine. Moberly starts with sourcing a bright, aromatic Spanish olive oil, which he uses to fat-wash vodka (emulsify the oil and vodka, infuse, freeze, then remove and discard the oil). The resulting olive-flavored vodka is buttery and crisp, like biting into a luscious Castelvetrano olive. \u201cOnce it was stirred and the cocktail was fully prepared, it had this really decadent flavor,\u201d he says.<\/p>\n\n\n\n

Over in Portland, Oregon, what do you call a martini that\u2019s so dirty<\/em> it features blue cheese-infused vermouth and a pepperoncini brine? The \u201cO.D.B.,\u201d of course, as a nod to legendary Wu-Tang rapper Old Dirty Bastard as well as the drink\u2019s savory mouthfeel.  \u201cI wouldn\u2019t say it’s spicy but it does give it a little bit of pepper bite,\u201d Adam Robinson<\/a>, a bar owner and veteran bartender in Portland, says. \u201cYou taste all of the elements involved. It\u2019s not a sum of its parts.\u201d<\/p>\n\n\n\n

The \u201cO.D.B.\u201d begins with blue cheese (a nod to the fan favorite blue-cheese stuffed olive), which is vacuum-sealed with a full bottle of white vermouth, then left to infuse in the fridge for two days. The mixture is then strained through double cheesecloth and a fine sieve. The vermouth will be cloudy, and may settle overnight. The vermouth (.75 ounce) is added to 1.5 ounces vodka and .75 ounce pepperoncini brine, and then shaken up briskly.<\/p>\n\n\n\n

\u201cBefore they get it, guests are a little confused about what it’s going to taste like,\u201d<\/h4>\n\n\n\n

Robinson says. \u201cPeople are surprised and delighted. More often than not, it\u2019s \u2018You have to try this,\u2019 and the drink gets passed around. Generally speaking, people will order a second one.\u201d<\/p>\n\n\n\n

For many years, Brooklyn veteran bartender St. John Frizell <\/a>couldn\u2019t help but notice the unappetizing take on \u201cdirty\u201d in \u201cdirty martini.\u201d<\/p>\n\n\n\n

\u201cEveryone who has ever stepped behind a bar knows: It\u2019s hard to not look at a container of olives and brine and not see a petri dish,\u201d the esteemed Brooklyn bar owner says. \u201cYou don\u2019t know how long it\u2019s been there or how long that brine has been sitting there. It could be a solera system of olives and brines. You don\u2019t know the brands of olives that have traveled through there.\u201d<\/p>\n\n\n\n

Between a wild variance of olive brine quality to bartenders using their own specs, Frizell set out to reverse-engineer an always-consistent brine that would deliver that  \u201cdirty & salty\u201d complexity yet be easy to replicate for service at his bars. <\/p>\n\n\n\n

His solution is an actual solution. Through research and side-by-side taste tests, he developed a saline and lactic acid solution that mimics a high quality olive brine. Armed with a clear brine for dirty martinis, the biggest challenge is convincing customers that their transparent cocktail is properly made. \u201cDirty martini drinkers are in some ways very hard to please,\u201d the veteran bartender says. \u201cTo make a dirty vodka martini that people can order and have two of, that makes me very happy.\u201d<\/p>\n\n\n\n

\u201cThis is the thing: There\u2019s no olives in my olive brine,\u201d Frizell jokes. \u201cNo olives were harmed in the making of my brine. It\u2019s purely through chemicals. It\u2019s salt, lactic acid and water.\u201d<\/p>\n\n\n\n

\u201cIf I make you a martini with this stuff and I drop an olive in there, you swear it has olive juice in it,\u201d<\/h4>\n\n\n\n

Frizell says. \u201cIt\u2019s a really cool sensory illusion.\u201d <\/p>\n\n\n\n

And if you happen to be that customer that wants extra brine? (You know who you are.) \u201cIt\u2019s easy for us to send out a little sidecar with extra brine,\u201d Frizell says. \u201cIt\u2019s just salt water with a little acid in it. We can make more.\u201d<\/p>\n\n\n\n

Check out our Campari Academy recipe:<\/strong> Mushroom Dirty Martini<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

For too long the dirty martini has been something of a guilty pleasure, occasionally divisive, even as it remains a fan favorite among guests. Recently, the ultra-briny martini is coming out of the shadows, and with bartenders embracing its quirky charm, these dirty martinis innovations are so delicious they don\u2019t need to clean their act up.\u00a0<\/p>\n","protected":false},"author":120,"featured_media":2081,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,27],"tags":[],"global-tags":[],"theme":[],"class_list":["post-2078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-trends"],"acf":[],"yoast_head":"\nIn a Bid for Savory High Notes, Bartenders Play Dirty - Campari Academy<\/title>\n<meta name=\"description\" content=\"For too long the dirty martini has been something of a guilty pleasure, occasionally divisive, even as it remains a fan favorite...View More\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.campariacademy.com\/en-us\/inspiration\/trends\/in-a-bid-for-savory-high-notes-bartenders-play-dirty\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"In a Bid for Savory High Notes, Bartenders Play Dirty - 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