The Savory Martini Has Officially Gone Too Far

The savory martini era has very much arrived. We love a dirty martini. Extra dirty, even. Filthy, maybe! But, with the ever-evolving trend comes some interesting takes, and lately, we’ve been considering how far is too far when it comes to a savory cocktail.

We’re calling it: Many of these libations cross a line. Salty, briny and umami-forward flavors have their time and place. But at what point are they nicer over a plate of butter lettuce than in a glass? 

To each their own, certainly, but here are a few examples that warrant a spirited debate.

How We Got Here

Savory bev TikTok influencers (yes, that is a thing) are our guide to this world. 

Alessandra Pizzorni frequently shakes up outlandish-looking martini recipes: Taco Bell martinis, the Seafood Boiltini and this writer’s personal favorite, because I am a Floridian, the Pub Sub martini. 

The point is if you can think it, Pizzorni might make it. And while some of these might scream sideshow, it turns out they’re often quite palatable. 

“All of my content has real drinkable value; it’s just the garnish can trick viewers’ minds into thinking it is not and that’s truly on purpose,” Pizzorni says. “My mind takes everything to 110%. Once I began making these martinis, it sparked something in me to think outside the box and create some things that have never been done before.”

Over on the more realistic side of BevTok, you might be familiar with Holly B’s “filthiest bev known to mankind,” creations that are pretty darn savory but still inside the realm of if-someone-saw-you-drinking-it-they-wouldn’t-stare (maybe except for a lobster-forward rendition, featured below). 

“I’m all for bold flavors, but I do draw the line somewhere with my martini,” she says. “All things salt, brine and spice, yes. But we’re still here for the elegance of a cocktail. A savory martini can toe the line between delicious and shock value, but it’s all about balance. When it starts tasting like chunky salad dressing, that’s when we’ve crossed into shock territory. Keep it flavorful, vinegar and brine pair beautifully with vodka and gin.”

To Drink or Not to Drink

Look, whether or not these drinks are abominations is a matter of personal preference. But we at Wine Enthusiast have seen all manner of cocktails come and go—including plenty with polarizing ingredients, flavor combinations you wouldn’t think would work (but do) and off-the-wall techniques. We have a pretty good idea of what’s a legitimately good idea and what’s just click-bait.

Here’s our assessment of whether or not these ultra-savory martini variations are worth your time.

Yes, We Would Try These: