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I just learned that this is sometimes called an Astoria, to distinguish it from the Dry Martini without the orange bitters. The evolution of the names is almost as interesting as the drinks themselves!

I’ve never used bitters in my martinis, will have to give it a shot… Any pointers or interesting twists on a slightly dirty martini?

I looked around a little and was unable to find any variations on the Dirty Martini – and the best recipes seem to suggest that you should just use a dash of the olive juice, much like bitters. The one idea that occurs to me, if you drink your Martinis with gin, is to try an Old Tom gin. The heavy juniper with the olive juice might be really good – or not! And please report back.

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