The article explores a theory that low-quality, bulk olives are essential for crafting the best dirty Martinis. It discusses how generic Manzanilla or Queen olives serve as the primary brine in this cocktail, despite a growing trend towards using more sophisticated ingredients. Bar owners note that while patrons crave new brine recipes, many prefer the simplicity of the traditional olive brine. The distinctive flavors of specialty brines often clash with the expected taste profile of a dirty Martini, leading to confusion and dissatisfaction among traditionalists.
Brooklyn's Long Island Bar has experienced this firsthand. "We couldn't keep up with the dirty-birds asking for more and ever-more brine in their Martinis," says owner Toby Cecchini.
For many drinkers, however, leaning into alternative brines—even if they're derived from olives—just seems wrong, sometimes even warranting a drink be sent back.
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