Adam Reiner is a writer and founder of The Restaurant Manifesto, a blog about dining culture and restaurant life. His first book “The New Rules of Dining Out: A Guide To Enjoying Restaurants” is due ...

There’s something about a dirty gin martini that feels right during the holidays. It’s big, savory, acidic, and very easy to drink. It’s also pretty damn easy to make, assuming you have the right ...

Since emerging in the late 19th century, the Martini has gone through endless evolutions. From its slightly sweet beginnings with Old Tom gin and sweet vermouth to the bone-dry variations of the ...

I love drinking martinis—all kinds of martinis—but the salty, ice-cold dirty martini is my first gin-based love. They are particularly good when consumed in an inflatable hot tub, which is where I do ...

The Dirty Martini is a true classic. The elixir of dry gin, dry vermouth (the two key ingredients of a “dry” martini), and olive brine work wonders together in a glass. The collision of dry botanicals ...

Vodka, gin, green olives, and lemon: when most people see these ingredients, their mind goes straight to a dirty martini. For Emily Eggers, however, the combination also screams pasta. Eggers, who ...

Dirty martini fondue takes the savoury, olive-brine heart of a Dirty Martini and folds it into a warm, dippable cheese sauce.

Forbes contributors publish independent expert analyses and insights. Aly Walansky is a NY-based journalist who covers cocktails and dining. A perfectly chilled dirty martini may be one of the sexiest ...

If you want your cocktail order to give you an air of suave sophistication, there's a good chance you're opting for a Martini. Even before James Bond uttered the phrase "shaken and not stirred," the ...