Why It Works
- Combining the bracing bitterness of a Negroni with the savory, salty hit of olive brine creates a bold, balanced cocktail.
- Fat-washing with olive oil intensifies the olive flavor and gives the drink a smooth, silky finish.
Stop by your local cocktail bar or restaurant, and you’ll likely notice savory cocktails are having a moment. At East Village hotspot Schmuck, the “Bread and Tomatoes” cocktail riffs on the umami-laden juices left behind in a tomato salad bowl. At Layla in Brooklyn, a standout drink is the Fennel Salad Martini: vodka infused with fennel for 24 hours, washed with olive oil, and finished with vermouth, Chardonnay vinegar, and orange bitters. I’ve had it multiple times—it’s one of the few cocktails they never take off the menu (for good reason).
Savory cocktails are nothing new—see bloody Marys, Gibsons, martinis, and all the “dirty” variants—but bartenders continue to push the flavor profile into new and creative realms, including by riffing on less obvious sweet and/or bitter classics. Case in point: the dirty Negroni.
A simple twist on the equal-parts gin, Campari, and sweet vermouth template, it adds just a splash of olive brine and swaps the citrus garnish for a couple (or more if you like) high-quality olives. Gimmicky? Maybe. But it works. I’ve always liked having an olive in my sweet vermouth, so it doesn’t feel like a stretch to bring the two drinks together.
Serious Eats / Amanda Suarez
Why the Dirty Negroni Works
The Negroni and martini are like cocktail cousins: one built on bitter and sweet, the other on dry and savory. Both feature gin and vermouth, though the vermouths are of different varieties. Bringing them together in a dirty Negroni makes for a layered, balanced, and unmistakably bold cocktail. The brine melds with Campari’s bitterness and the vermouth’s herbal complexity, adding savory depth without overpowering the drink. When I first asked Anthony, a bartender from the Brooklyn martini bar Deux Chats, to make it for me, he was hesitant. Was I asking him to ruin a Negroni? he wondered. But after trying it, he came around. It’s not a drink for everyone, but for olive lovers, it delivers.
Choose Your Olive Wisely
When testing, I tried multiple olives and brines to find the best balance. Manzanilla olives—the classic choice for martinis—offer a sharp, briny bite. Picholine olives, small and firm, bring a clean green brightness. Kalamatas? Skip them. Their more intense bitterness clashes with the Campari and overwhelms the drink. The winner? Castelvetrano olives. These bright green Sicilian olives are buttery, mild, and just slightly sweet. They add body and savory depth without fighting the Negroni’s existing flavors. The brine from Castelvetranos complements the gin and vermouth, softening the Campari’s bite while enhancing the overall harmony. These are the olives I enjoy eating most, and their mellow richness carried over beautifully in the glass.
Tip: Fat-Wash for Extra Flavor
If you really want to amplify the olive flavor, consider fat-washing, a technique in which spirits are infused with flavorful fats, which transfer their aroma and richness to the alcohol before being removed. I tested a variation of this recipe by combining a four-serving batch of the base cocktail (gin, sweet vermouth, Campari, and olive brine) with 1/2 cup extra-virgin olive oil and a dozen Castelvetrano olives in a mason jar. After a 24-hour rest in the freezer, the solidified olive oil formed a cap on top of the cocktail. I scooped it off, strained the rest through a coffee filter, and served it over ice. The result? A smoother, rounder cocktail with a rich texture and a deeper olive profile.
But don’t toss that olive oil! I spread the congealed oil on a baguette and it made a punchy, complex snack. Later, I used it to fry eggs—delicious. It adds a subtle boozy note and serious savoriness to whatever you cook.
Don’t Forget the Garnish
Whether you go minimalist or all-in on the olives, serve your dirty Negroni over a big, clear ice cube and garnish with as many olives as you like. It’s perfect for aperitivo hour—or anytime you’re torn between ordering a martini or a Negroni.
The Cocktail for When You Can’t Choose Between a Martini and a Negroni
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1 fluid ounce (30 ml) gin
1 fluid ounce (30 ml) sweet vermouth
1 fluid ounce (30 ml) Campari
1/2 fluid ounce (15 ml) olive brine (from Castelvetrano, Manzanilla, or Picholine olives)
Ice cubes for stirring, plus 1 large (preferably clear) ice cube for serving
Castelvetrano, Manzanilla, or Picholine olives, for garnish
Fill a mixing glass with gin, sweet vermouth, Campari, and olive brine.
Serious Eats / Amanda Suarez
Add ice and stir until thoroughly chilled, about 20 seconds.
Serious Eats / Amanda Suarez
Strain into a rocks glass over fresh ice.
Serious Eats / Amanda Suarez
Garnish with 1 to 3 olives of your choice on a cocktail pick and serve.
Serious Eats / Amanda Suarez
Special Equipment
Mixing glass, bar spoon, cocktail strainer, rocks glass, coffee filter or fine-mesh strainer if fat-washing
Notes
For a richer, silkier variation, prepare a fat-washed batch ahead of time: In a resealable container (such as a 24-ounce Mason jar), combine 4 ounces (120 ml) gin, 4 ounces (120 ml) sweet vermouth, 4 ounces (120 ml) Campari, and 2 ounces (60 ml) olive brine with 4 ounces (120 ml) extra-virgin olive oil and about 12 Castelvetrano olives. Seal and freeze for at least 24 hours. Once the olive oil has solidified into a cap, scoop it off and strain the remaining liquid through a coffee filter or fine-mesh strainer. Store the strained cocktail base in the refrigerator for up to 3 days. To serve, pour 3 ounces (90 ml) of the fat-washed cocktail base straight into a rocks glass over a large ice cube. Garnish with 1 to 3 olives and serve immediately.
