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The rise of the dirty martini

29 Jan, 2026
The rise of the dirty martini

The rise of the dirty martini

Unless you’ve been living under a rock, you won’t have failed to notice the  latest cocktail trend. Enter the Dirty Martini.

Not a new cocktail by any means, the well-known Martini rose to fame in the 1960s thanks to a certain secret agent who liked his “shaken not stirred”. Since then the cocktail has been associated with sophisticated drinkers and certainly isn’t for the faint of heart, containing mainly gin or vodka and very little mixer.

Its cousin the Dirty Martini (sometimes referred to as ‘filthy’) is an intensely savoury, extra briny variation. Complex garnishes such as blue-cheese-stuffed olives, anchovies and capers are added for an indulgent twist, elevating the savoury experience.

So, where should you go for the very best Dirty Martinis in Brighton? In the name of research, our editor stepped out to find her top picks.

Gothic Crab – This seafood boil house on St James’ Street, now under new operational direction, serves a Dirty Martini that fully commits to the brief. Garnished with an olive wrapped in a fresh anchovy and cornichon, it delivers serious depth thanks to pickle juice, hand-squeezed olives and premium spirit. Properly dirty, and all the better for it.

Clementine & Co – Formerly Twisted Lanes, situated on Duke Street, Clementine & Co offers a beautifully balanced Dirty Martini. Choose gin or vodka, go wet or dry, then nocellara olive brine to taste, finished with nocellara olives. Clean, classic and expertly executed.

Blossoms – For a Japanese twist, head to multi-award–winning Blossoms. Their Dirty Martini, Tokyo flair, made with premium gin, arrives on a wooden serving board with pickled ginger on the side and a flaming rosemary stick that enhances both aroma and flavour. The presentation alone is worth the visit.

Coal Shed – You don’t need to book a table to enjoy one of Brighton’s strongest Dirty Martini offerings. The charred olive and padrón Dirty Martini features a warm, charred giant green olive and triple-distilled vodka. It’s punchy, polished and best sipped slowly.

 

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