The Dirty Sue Martini is a success story at retail and it should be in every good grocery store in the land.
Dirty Sue is a great cocktail mixer for a reason.
One Eric doesn’t mess with the brine which comes from Andalusia Spain. It’s not the stuff used to pack olives in jars. It’s what they age olives in prior to packaging. All he does is filter it twice and touch it with Spring Water till the flavor is olives. It won’t ruin your top shelf gin or vodka, it enhances it!
No BS stories about using a one ton press (that’s what they used to use to make Olive Oil) just brine and water and we skip the preservatives and additional salt.
It is also great in Bloody Mary’s, in Bloody Maria’s and Margaritas and a variety of other cocktails you can view on our recipe site. Barmen will also water it down a little more and put it in a dasher bottle to use sparingly to add salinity to cocktails.
Dirty Sue Cocktail Garnishes
Grade A Extra Large Andalusian Olives from Spain’s top DOP. They have a firm bite and taste noticeably better than all the other olives on the market.
The Pimento and Jalapeno Stuffed Olives are very popular. However, for our clients the #1 garnish is the Blue Cheese Stuffed Olives. The secret is ET uses real Wisconsin Blue Chees so it has a creamier bite than the concrete bricks the other makers use.
The XL Cocktail Onions and the crazy good in a Gibson Cocktail. They and the wicked good Jalapeno Stuffed Onions pair really well in Cocktails where olives and pickled onions make an interesting garnish. The Gen. Patton Martini and Bloody Mary’s & Marias come to mind.
In Florida the Double Stuffed (Garlic & Jalapeno) Olives, which happen to be the most expensive garnish in the line, are #2 in sales behind the Blue Cheese Stuffed Olives so I am making a point to recommend this sku. Price is not an object with Dirty Sue as consumers come to the brand looking for bigger and better!
Dirty sue is #1 On and Off Premise in every market we have placement.
The package does all the work for you as the graphics are great and the name is a cute play on words!
ET is a searcher… and he’s been fascinated with the way top barman approach their Bloody Mary recipes around the country! A while back he had his Eureka moment with this staple of the cocktail scene and we’re here to share the secret!
This Article was published in Craft Spirits Magazine…
Dirty Sue, created by long-time LA bartender Eric “ET” Tecosky (Jones Hollywood), creator of the bottled premium olive juice category and maker of fine cocktail garnishes, announces the launch of Dirty Sue Bloody Mary Spice Mix.
All natural, gluten free, and vegan Dirty Sue Bloody Mary Spice Mix is now available. Ask your distributor about this NextGen Mixer Each 16 oz bottle of tomato juice-free Dirty Sue Bloody Mary Spice Mix can yield approximately 21-32 drinks depending on how spicy or flavorful you prefer your Bloody Mary. That’s almost three times more than a traditional 750 ml bottle of tomato juice-based Bloody Mary mix makes.
Dirty Sue Founder Eric ‘ET’ Tecosky has been working on his Bloody Mary Spice Mix for over a decade. The recipe originated during his time as Bar Manager of Jones Hollywood in Los Angeles. Soon after launching Dirty Sue Premium Olive Juice, which he formulated specifically for use in dirty martinis, he decided to put some time into another passion – Bloody Marys. The mix at Jones hadn’t been updated for a while and, inspired, he sensed there was room for improvement. Afterall, how hard could it be?
He was about to find out.
While on his annual pilgrimage to New Orleans for Jazz Fest, ET started to pay close attention to the city’s Bloody Marys – some of the best around. He noticed how many bars infused their vodka with pickled goodness – olives, onions, green beans, etc. He had enjoyed them for years in ‘vacation mode,’ but now it was time for a little R&D. Back in LA, he started to tinker and taste and was moving solidly in the right direction, but the mix still needed something.
More tinkering and tasting. And for the second time since asking himself why nobody bottled olive juice for dirty martinis, a lightbulb went on. OLIVE JUICE – that was it! He grabbed a bottle. He played around with the ratio until, Eureka! The olive juice that was only supposed to be for dirty martinis became the secret ingredient to the new mix, providing a full, round, delicious umami experience.
Now, rather than ET asking himself, “How come nobody bottles this stuff?” It was his guests at Jones who wondered aloud – and frequently – why he didn’t bottle his Dirty Sue Bloody Mary? The answer wasn’t so simple. First, how to capture the flavor from the infused vodka into a stand-alone spice mix? The answer was many, many trips to the spice store and, yes, many, many tastings. Second, how to make it less perishable than traditional mixes? This was an easier fix: no tomato juice. That could be added per drink! The hard work paid off and, after a decade of on-again, off-again R&D, Dirty Sue Bloody Mary Spice Mix is in the bottle and on shelves.
Nickel Dime Cocktail Syrups
This is a Very Versatile Cocktail Syrup
Gift Sets are a wonderful way to introduce consumers to advanced syrups and mixers. In fact it does all of the hard work for you on the shelf! We see this strategy work with bitters sets all the time!
NickelDime Cocktail Syrups are a hot commodity online. And fit the mold of what several distributors who specialize in cocktail culture have told me are their best sellers which happen to be in the advanced mixer category.
NickelDime syrups come with a slew of recipes for easy to make Craft Cocktails at home.
In addition these advanced syrups can also be used in stirred cocktails to jazz up any that call for a sweet modifier and bitters. Good examples are Old Fashioneds The Cherry Bomb works with Bourbon or Rye and Caged Heat work with Tequila, Rum or Bourbon. Fairy Dust is a substitute for Absinthe in many ways. It can be used with any recipe calling for an absinthe wash. I make a Gin Old Fashioned with a tsp of Fairy Dust and 2-3 dashes of Orange Bitters that’s sensational.
Nickel Dime well it’s the missing link between the craft bar and the off premise consumer. I take it you receive trade journals like Market Watch, Chilled and the Tasting Panel. When you look at the recipes these publications promote to the on premise trade it is a reflection of Nickel Dime’s appeal to consumers who have the desire but not the wherewithal to make them from scratch.
The founders of Nickel Dime Cocktail Syrups
Jared Hirsch and Absinthia Vermut (Cocktail Goddess) founded Nickel Dime Syrups to solve a problem. Jared, staff mixologist at Oakland’s Sidebar needed help finding a way to produce the secret ingredient in his cult favorite cocktail, the award winning Caged Heat. The spicy tamarind, and cardamom cocktail became so popular that he could no longer produce the flavor packed syrup in the restaurant’s kitchen. He called upon his friend Absinthia, founder of Absinthia’s Bottled Spirits to start a syrups business so that they could produce the award winning syrup for Sidebar.
They launched a Kickstarter to crowdfund the business, and met their goal in 7 days. Once all their backers received their rewards, they set about to sell Caged Heat to the larger cocktail loving world. The awards and accolades kept piling up, including a full page spread in the San Francisco Chronicle’s Sunday Food section. With syrups now available coast to coast, the duo grew their business, adding three new flavors, Fairy Dust, Cherry Bomb, and Crimson Smoke.
