A Good Kind of Dirty The dirty martini is experiencing a revival on social media. Below are our favorites that include anchovy-stuffed olives and umami bitters. BY DESIREE GUTIERREZ D allas drinkers are getting dirty. Filthy, briny and downright decadent martinis are having a moment with the resur- rected spotlight of the dirty martini. The century-old cocktail is an exten- sion of the traditional martini, made with vodka or gin and dry vermouth. The cocktail’s fuzzy origins are at New York’s Waldorf Astoria, where bartender John E. O’Connor iconically added muddled olives and olive brine to a dry martini. As O’Connor coined it, the dirty version became a cornerstone for Franklin D. Roosevelt’s presidency. It’s an acquired taste, but one made mainstream by Hollywood and revived by Tik- Tok. TikTokers have taken the dirty martini one step fur- ther by making them downright filthy. Think caper brine, jalapeno brine, pepperoncini brine, pickle juice, olive oil, cracked pepper, Parmesan and whatever else is in the back of the pantry. We’ll leave our martini-making to the experts. Below are 10 of Dallas’ best martinis, including the filthiest, iconic, innovative and trendsetting. Mike’s Gemini Twin: Mike’s Dirty Martini 1608 S. Harwood St. Mike’s Gemini Twin strikes the perfect balance between so- phistication and dive-bar charm. Mike’s Dirty Martini follows suit. The $11 cocktail has a choice of herby gin or brine-enhanc- ing vodka. The spirit combines with a Mike’s specialty “dirty” blend of olive brine and fresh-pressed olive juice. Drops of umami bitters round out the cocktail’s bold flavors. A sword with a couple of olives floats in the deliciously murky cocktail. Get the full Mike’s Gemini Twin experience by pairing your dirty sips with Dallas’ most renowned glizzy. Pro tip: From bartender Haley Merritt at Midnight Rambler: ask for the anchovy-stuffed olives. Hudson House: Bleu and Gold Various Locations Hudson House is the self-proclaimed home of the “world’s coldest martinis.” Hudson House’s happy hour is a martini lov- er’s haven with six varieties ranging from the sweet and tart stone fruit version to a bubbly French 75. The Bleu and Gold ($8 during happy hour) is a dirty martini all dressed up. Shaken Grey Goose and olive juice are poured into chilled martini glasses rimmed with a light amber coarse bleu cheese salt. A toothpick with two made-in-house blue-cheese-stuffed olives tops the cocktail. Pro tip: Enjoy half-price martinis weekdays from 3 p.m. to 6 p.m. at the bar only. Our favorite location is Irving with its spa- cious bar area, bar tables, oyster bar and outdoor seating that allows you the opportunity to get the most enjoyment for your buck. Midnight Rambler: Filthy 2.0 1530 Main St. A hot tip slid into our direct messages to inform the Ob- server that Midnight Rambler had concocted its “best iteration yet” of the dirty martini. We did some digging and got the scoop on the Filthy 2.0. “The Filthy 2.0 gets an upgrade from its original by infusing dry vermouth with kalamata olives, as well as giving guests the option of vodka or gin,” head bartender Haley Merritt tells the Observer. “A blend of celery bitters, Champagne vinegar and saline solution helps balance the richness of the olives.” The $18 stirred-not-shaken cocktail will be released with Midnight Rambler’s summer menu launching April 10 to coin- cide with the Dallas Art Fair. Observer food editor Lauren Dan- iels got a first sip and can vouch for the silky cocktail. Pro tip: Sip this in one of the cozy two-seat booths at the far end of the bar, which might be the most romantic tables in the city. Honor Bar: Perfect Martini 26A Highland Park Village The restaurant chain Hillstone is having a TikTok moment for its crisp martini made with elderflower liqueur, gin and sauvi- gnon blanc. Alas, the Dallas location doesn’t serve it. Instead of social media’s cocktail of the moment, try Hillstone’s sister concept, Honor Bar in Highland Park Village, made with Bom- bay Sapphire gin and dry vermouth with flavor-packing goat cheese-stuffed olives. Pro tip: Amp up the filth with a steep pour of brine and an ex- tra trio of regular olives for variety. Ayahuasca Cantina: Tomate Martini 334 Jefferson Blvd. The tomato martini has made waves in New York, Los Ange- les, and Washington, D.C.’s bar scenes. Find Dallas’ interpreta- tion at the speakeasy Ayahuasca Cantina. The $17 cocktail pays homage to Mexico City’s La Condesa, a sun-soaked, lush Have a little gin with your olive juice. Desiree Gutierrez DALLAS OBSERVER • CRAVE 2025 33
