If you’re feeling dirty this summer, you aren’t alone. Meet the dirty spritz, the spritz-meets-dirty martini leaving its savory sparkle on cocktail menus this season.
Before blowing up social feeds, the classic spritz found its origins in prosecco motherland Veneto, Italy, where visitors would dilute heavier Italian wines with a “spritz” (German for “splash”) of ’secco or soda water to make the drink lighter. While the dirty version of the bubbly bev can’t be credited to a single inventive bartender, sultry variations of the sipper are here to play.
Ahead of the trend, we tapped Killjoy for a mod spin on the OG recipe—usually a combo of olive brine, gin or vodka, and prosecco or white white—that promises to, well, fulfill your dirty cravings.
“Yes, moscato is weird,” Killjoy owner Josh Gagne admits of his tantalizing ’tail recipe, “But so is a dirty spritz, and when trying to find a wine that pairs well with a salty brine, I was stumped.” The bartender landed on moscato thanks to a rec from Wine Authorities, and, surprisingly enough, it was spot on.
“Before you go, ‘I hate moscatos, they are so sweet,’ this was anything but,” says Gagne, noting how the Moscato plays well with the silky Castelvetrano olive brine. And pro tip from GM Kat Binkley: Request a splash of lemon juice if you want to cut the sweetness even more. So if you like the savory kiss of a dirty martini, head to Killjoy this summer to sample this perfect-for-the-patio sipper—or start talking dirty at home.
Killjoy’s Dirty Spritz 1.5 oz. olive oil dill-washed vodka* 1/2 oz. Castelvetrano olive brine Moscato as needed Lemon
Add vodka and olive brine to a shaker tin and shake with ice. Double strain into a chilled martini glass. Top off with moscato and garnish with skewered olives and expressed lemon.
*Olive Oil Dill-Washed Vodka 1 bottle vodka 4 oz. olive oil 1 small garlic clove 2 grams cracked black peppercorn Small bunch fresh dill
Lightly crack peppercorns and heat in a saute pan until fragrant, being sure not to overheat. Combine all ingredients together in sealed container. Give a light shake and let sit upside down at room temp 24–72 hours. Gently move container to freezer and let sit overnight for olive oil to harden. Remove lid and slowly pour vodka through coffee filter to strain out all solids. Bottle and date.
If you’re all for making spirited decisions, pour one out for your favorite bartender and celebrate all the fun and flavor of the local industry. In honor of National Bartender Day Dec. 2—and our upcoming Best Bars issue (!)—we’ve rounded up boozy trivia about watering holes from Raleigh’s past and present to take your brain barhopping. Hey, it’s worth a shot!
1. In 2023, RM introduced the Best Bartender category in its annual Best Bars awards. Which fan-favorite bartender clinched the votes to win the inaugural coveted crown?
3. Shortly after its debut, Raleigh Beer Garden claimed the Guinness World Record for the most beers on tap at 397 selections. How many beers do they currently have on tap?
a. ~215 b. ~300 c. ~386 d. ~401
4. Tap Yard serves Raleigh’s official historic cocktail, the Cherry Bounce—a cherry-infused cordial credited with the launch of our capital. Which historic bar first served the drink to the delegates?
5. A foundation of the Raleigh bar scene (!), whiskey bar and speakeasy Foundation feted how many years of the “goodliest drinks under the cope of heaven” in 2024?
a. 5 b. 9 c. 10 d. 15
6. Lifting your spirits in more ways than one, the owners of which popular watering hole debuted gin and rum brand Spirit of the Dao?
7. Read all about it: The building on East Hargett Street previously housing The Raleigh Times is now home to the bar of the same name. Before the building swapped reporting for rum, what year was the final edition of the Times published?
a. 1944 b. 1967 c. 1989 d. 2000
8. The secret to a great cocktail? A great view. What new or upcoming bar is the tallest bar in Raleigh?
Top Raleigh mixologists making guest appearances in Durham throughout April
A select few of our 2022 Best Bars Awards winners (plus a couple of other popular Raleigh watering holes!) are making a special guest appearance in Durham throughout the month of April—and you’re gonna wanna get a sip of the action.
Washington Duke Inn & Golf Club and JB Duke Hotel, both located on Duke University’s campus, have teamed up to host the Be Our Guest Bartender Series, in which top mixologists from the area share signature drinks with the hotels’ guests every Wednesday at the Inn’s Bull Durham Bar and every Thursday at JB Duke Hotel’s Lobby Lounge.
“We are thrilled to offer hotel guests and Durham community residents alike a unique experience to enjoy masterfully crafted limited-edition cocktails in our tranquil, timeless bar spaces,” says Daniel Lotz, area director of operations for the Washington Duke Inn & Golf Club and JB Duke Hotel, and hotel manager at the Inn. “The Be Our Guest Bartender Series is designed to celebrate the vibrant food, beverage and hospitality offerings available throughout the Triangle while shining a spotlight on the mixologists elevating the local bar scene and the causes that are most important to them.” Um, we’ll drink to that.
Can’t make those exact dates? You can still get your fill of each bartender’s specialty concoctions at the hotel bars the week following their on-site visits. … And to top it all off, 10% of proceeds from the specialty drink menus will be donated to each bartender’s local nonprofit of choice. Who doesn’t love drinking for a good cause? Cheers!
