Ask for the Martini dirty, and your drink will arrive with no olive brine at all. In the case of the dirty Martini, Post Haste answers with the Farmer’s Dirty Martini, a savory concoction made with Seneca Drums gin, from New York’s Finger Lakes, fortified with cherry tomato brine. You won’t find the usual suspects of imported name-brand spirits, like Tanqueray or Johnnie Walker, occupying the well. Meanwhile, more widespread techniques like acid-adjusting have helped maximize the use of seasonal produce, while reducing reliance on imported ingredients. These hyperlocal beverage programs often mirror the farm-to-table ethos of the restaurants they exist within, where bar and kitchen work in tandem to support local purveyors, source products sustainably and minimize waste.

Source: Punch October 05, 2023 09:25 UTC