The “Dirty Pasta Water Martini” I’ll Be Sipping All Season (It’s My New Favorite Cocktail!)

If you’ve scrolled through TikTok lately, you’ve probably noticed martini-core is still trending. Instead of sticking to the classic recipe, creators are getting creative and putting their own twist on the cocktail. Some people are shaking up versions inspired by Caesar salads, while others are making dessert ones based on the viral Dubai chocolate bar. These innovations prove there’s really no limit when it comes to reimagining this drink. So when my editor sent me a martini created by the team at Fiorella (an iconic Italian restaurant in Philadelphia) that swaps dry vermouth for pasta water, I initially side-eyed it. But deep down, something about this one felt so visceral that I knew I had to try it.

Start by boiling pasta, and reserve some of the cooking liquid for this recipe. Next, combine gin or vodka, the reserved pasta water, and olive brine in a cocktail shaker filled with ice. Shake vigorously for about 30 seconds until chilled. Strain the mixture twice — first through a larger strainer, then through a fine mesh strainer to remove any bits. Finally, garnish with a skewer of olives.

I make pasta probably three times a week, and after trying Fiorella’s martini recipe I’ll definitely start reserving some pasta water just to make this cocktail.

I’ll be honest: I wasn’t expecting much from this martini. While I love a good dirty martini, I couldn’t quite understand how a humble shot of pasta water could replace the depth of dry vermouth.

Here’s why this dirty pasta martini works: First, when you break down the flavor profiles of certain vermouths, they’re often on the savory side. By replacing it with starchy pasta water, you still get those salty notes in your cocktail. It pairs nicely with the piney gin and briny olive juice, and gives you that classic dirty martini feel.

Despite my initial skepticism, I really enjoyed this cocktail. There have been plenty of times when I wanted a dirty martini but didn’t have vermouth on hand, and from now on I’ll definitely use pasta water as a replacement.

• Upgrade your garnish. Rather than plain olives, try using ones stuffed with an exciting ingredient like blue cheese, garlic, or feta.
• Use an herbaceous gin. To complement the salinity of pasta water, reach for a gin infused with rosemary, juniper berries, citrus, or lavender instead of vodka. 
• Pair it with tomato-based pasta. This briny, salty martini pairs nicely with a sweet and savory tomato-based pasta like Bolognese or spicy amatriciana, as it helps cut through the richness of these dishes.