A Call for Better Dirty Martinis in Europe
Traveling across Europe, one can’t help but marvel at the region’s culinary excellence. From Italy’s pillowy gnocchi to Greece’s syrup-soaked baklava and France’s cream-based delights, European cuisine often outshines American fare. While I may be a lifelong advocate for greasy comfort food like chicken fingers and french fries, there’s something undeniably special about the way European dishes are presented and prepared.
However, there’s one drink that consistently falls short on my travels: the dirty martini. As someone who enjoys tangy limoncello and goblet-sized Aperol spritzes, I appreciate creative cocktails and local ingredients. But after a long day of tasting and exploring, all I crave is a briny, well-made dirty martini to unwind.
Unfortunately, my recent trips have been marred by some of the worst interpretations of this classic drink. In Dubrovnik, I encountered a vermouth-heavy disaster. In Lake Como, an olive pit-in-tact monstrosity left me questioning my life choices. And in Istanbul, I was served an unidentified liquid that resembled the murky water at the bottom of a tuna can. These experiences were not only disappointing but also reminiscent of college frat parties gone wrong.
The Art of the Dirty Martini
A good dirty martini should be a balance of velvety vodka or gin, a whisper of dry vermouth, and the essence of olive juice. It should be shaken, not stirred, until ice-cold and garnished with three green olives—preferably stuffed with sharp blue cheese. Served in a chilled martini glass, this drink is simple yet elegant. Yet, it seems that many establishments struggle to get it right.
I understand that the dirty martini has its roots in New York City, possibly even linked to Franklin Delano Roosevelt. It has also gained popularity among younger generations who enjoy a bit of salt in their drinks. However, if you’re charging 20-plus euros for a drink that deviates from tradition, it should at least come with a disclaimer. Hospitality professionals should have a base-level knowledge of popular international cocktails, just as Americans should expand their beverage repertoire beyond old-fashioneds and cosmopolitans.
A Demand for Excellence
Europe is the land of olives, and it’s baffling that so many places fail to master this classic drink. It’s time for the Old Continent to step up and deliver a pinch hitter instead of something that requires a pinch of the nose to swallow. I believe in Europe, but if we’re going to reach gastronomic second base, they need to deliver a quality drink that doesn’t leave a bad taste in your mouth.
Top Dirty Martinis in the United States
After venting about Europe’s shortcomings, I feel compelled to share some of the best dirty martinis in the U.S.:
- Bemelmans Bar – Located at the Carlyle in NYC, this bar offers a timeless and sophisticated version of the classic drink.
- Drake’s Hollywood – Known for its Arctic plunge dirty martini, this West Hollywood spot is perfect for those who love their drinks icy.
- Club Lucky – Offers a traditional dirty martini or an Always Lucky with unique olive stuffing. For a more straightforward option, visit Gibsons in Chicago.
- Goodnight’s Prime Steak + Spirits – This Healdsburg gem features a dirty martini finished with olive oil and fresh cracked pepper.
- Hillstone – A national chain that delivers exceptional taste and quality. Try it during a weekly jazz night for a relaxing experience.
These spots provide a near-flawless foundation for comparison and offer a reminder of what a well-crafted dirty martini should be.
