The Dirty Spritz: What Happens When Olive Brine Meets Champagne
Not every occasion calls for a martini glass. The dirty spritz takes La Saum's cocktail-grade olive brine and pairs it with champagne or prosecco and a splash of soda. The result is lighter than a dirty martini but carries the same savory, intentional quality. It is the aperitivo hour version of an idea that belongs in a different glass.
The brine does something interesting with the bubbles: it softens the wine's sweetness and adds a clean, saline finish that makes each sip more interesting than the last.
The Dirty Spritz Recipe
INGREDIENTS
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3 oz champagne or dry prosecco
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0.75 oz La Saum olive brine
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1 oz soda water
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Ice
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1 to 2 olives, for garnish
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Lemon twist, optional
INSTRUCTIONS
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Fill a wine glass or large coupe with ice.
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Pour in La Saum olive brine.
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Add champagne or prosecco.
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Top with soda water.
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Garnish with olives and a lemon twist if desired. Serve immediately.
Notes: Do not stir aggressively or the bubbles will dissipate. A gentle swirl is enough to combine the brine with the wine.
Why This Works
The dirty spritz works because olive brine and wine are not as unlikely a pairing as they sound. Salt enhances wine's aromatic qualities. The brine's acidity from the Spanish olives complements the tartness of a dry sparkling wine. Together, they land somewhere between a French 75 and a dirty martini: sophisticated, refreshing, and a little unexpected.
It is also an easy entry point for guests who are curious about La Saum but not ready for a full martini.
Frequently Asked Questions
What is a dirty spritz?
A dirty spritz is a sparkling cocktail made with olive brine, champagne or prosecco, and soda water. It offers the savory depth of a dirty martini in a lighter, more aperitif-style format.
Can I use prosecco instead of champagne in a dirty spritz?
Yes. Dry prosecco works well and tends to be slightly sweeter than champagne. The olive brine balances that sweetness. Both versions are worth trying.
How much olive brine goes in a spritz?
Start with 0.75 oz. Unlike a martini, the brine competes with carbonation here, so restraint is warranted. Adjust from there based on taste.
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