Tinned Fish Dirty Martini: A Gin Classic Gets a Salty, Savory Upgrade - Gin Raiders
Skip to main content

Join our newsletter to get daily gin deals sent straight to your email!


More to Enjoy

  • Whiskey Raiders
  • Tequila Raiders
  • Rum Raiders

Tinned Fish Dirty Martini: A Gin Classic Gets a Salty, Savory Upgrade

We know it sounds absurd, but trust us, tinned fish makes for a uniquely delicious dirty martini addition.

Tinned fish is truly having a moment. What was once considered a quick, moderately affordable snack has now become a trendy treat featured in the likes of elegant charcuterie boards and classy cocktails.

If you happen to be among the group of people who can’t get enough of these salty little sea creatures, then we have the gin drink for you. However, if you’d rather not see a martini get dirty with an anchovy, well, now’s your chance to hightail it out of here before things get freaky.

Without further ado:

Tinned Fish Dirty Martini

  • 2 1/2 ounces gin
  • 1/2 ounce dry vermouth
  • Ice cubes
  • Tin of anchovies in olive oil
  • Garnish: 1 tinned anchovy fillet and green olives

Chill your martini glass by placing it in the freezer for a few minutes or filling it with ice and water while you prepare the cocktail. Take one anchovy fillet from the tin and skewer it on a cocktail pick along with a green olive or two.

Then, in a mixing glass, add the gin, dry vermouth and a few drops of oil from your tinned fish. Give your ingredients a quick stir until chilled. Strain your cocktail into your now-frosty martini glass and drop in your anchovy-olive garnish. Serve your cocktail immediately and enjoy!

Modifications: The addition of the tinned anchovy will give your martini a subtle salty, umami flavor. Adjust the amount of anchovy fillet according to your taste preferences. Other garnishes for this drink could include a lemon twist stuffed with a bit of anchovy or even a few more drops of oil from the can right on top. Additionally, add a splash of olive brine to your cocktail to make it double-dirty.

Remember to drink responsibly and enjoy in moderation. Cheers!

Read next:

The 5 Top-Rated Gins of April 2023

‘Shaken, Not Stirred’: Why James Bond Is Wrong About How He Drinks a Martini

Debunking the Malaria Myth: Why Today’s Gin and Tonics Fall Short in Disease Prevention

Here at Gin Raiders, we do more than write about current events in gin and spirits. We are the only media property reviewing gins and aggregating the scores and reviews of other significant voices in the gin world in one place. If you’re interested in getting a shot of gin in your morning email, sign up for our Deal of the Day newsletter.

This post may contain affiliate links, so we may earn a small commission when you make a purchase through links on our site. This helps support Gin Raiders at no additional cost to you.

Filed Under:

Follow Gin Raiders:

Candie Getgen is the managing editor for Gin Raiders. Before immersing herself in the world of spirits journalism, Candie has been many things: a bartender, a literary journal editor, an English teacher — and even a poet. Now, Candie shares her passion for gin with the world and hopes to help others fall in love with it, too (if they haven't already!). When not writing, Candie enjoys sipping an extra-dry martini while painting or relaxing by the pool with a campy mystery novel.