The dirty martini is a little unique among cocktails. Although the are obscured in legend, debate, and multiple creation stories, it's generally agreed that the martini first got the dirty treatment courtesy of a New York bartender named John O'Connor. He's the one who's credited with adding a bit of salty olive brine to a martini way back in 1901 in an experiment that gave this cocktail a pretty incredible upgrade.
Fortunately, today's professional bartenders and home mixologists have continued to experiment with all different kinds of brine. And pepperoncini brine? It turns out that this particular type makes a pretty amazing dirty martini. Brine might seem like a strange addition even in the world of savory cocktails, but it works in a similar way that salt works in other savory dishes.
Adding brine — whether it's the brine from pepperoncini, from olives, or the — does a few things, starting with bringing out the tart, botanical flavors of vermouth. At the same time, it takes the edge off any bitter flavors and adds a smooth, oily texture to the drink that makes it feel more substantial. Pepperoncini brine brings a tart, super mild heat that's downright delectable.
Pepperoncini brine is perfect for a savory dirty martini First, what is a pepperoncini, precisely, and what kind of flavors is the brine going to bring to a dirty martini? Although they look similar to banana peppers, they're not the same thing. Pepperoncini are small chili peppers that are commonly used as .
