"Can you think of anything besides a martini that you'd ever want "filthy"? A filthy cabernet. A cheeseburger most foul. Gross milk. This does not work with really any other item than the martini, and if you've read a bar menu in the past five years, you'd think dirt is the only thing people want. The classic dirty martini-traditionally made with a splash of olive brine-seems almost quaint now, as iterations with olive oil, MSG, olive and tomato vermouths, and other savory ingredients have proliferated."
"But color me relieved when, on a recent night out, I discovered that the bar's martini offering was fresh and clean, made with rhubarb and a combination of lighter gins. Or, a few weeks later, when I found that the only martini variation on a menu was the Vesper, which includes both gin and vodka but uses sweeter, floral Lillet Blanc in place of the dry vermouth."
The dirty martini trend pushed savory, brine-forward variations into widespread popularity, with some using olive oil, MSG, and tomato vermouth. Some bars have embraced extreme saltiness, even serving vodka with highly puckering brine. Strongly brined martinis can be off-putting to those who prefer cleaner cocktails. Alternative martini approaches highlight freshness and balance through ingredients like rhubarb and lighter gins, the Vesper's use of Lillet Blanc, or reverse martinis that prioritize vermouth. Menu offerings now sometimes lean toward sweeter, floral, or vermouth-forward preparations that contrast with the dominant "filthy" aesthetic.
Read at Slate Magazine
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