Dirty Dill Bloody Mary

Dirty Dill Bloody Mary is listed in the vodka category, and the name points to a savory, dill-pickle-forward profile instead of a neutral spirit. The listing doesn't give the base material, ABV, proof or origin. Check the label for those before assuming it behaves like a standard unflavored vodka. Products named after a Bloody Mary generally lean toward tomato, brine, dill and spice. Expect a savory, herbal, tangy character, with little of the sweetness found in fruit-flavored vodkas. That profile suggests its best use is in savory drinks. In a Bloody Mary it can stand in for part or all of the vodka-and-seasoning base. Taste it before adding extra hot sauce, Worcestershire or pickle brine, since the seasoning may already be built in. A Dirty Martini is another natural fit. Stirred with dry vermouth and garnished with an olive or a pickled cocktail onion, the dill note replaces some of the olive brine. A splash of tomato juice and a celery stalk gives a quick, lighter version of a Bloody Mary. Styles like this are a poor match for sweet cocktails such as a Cosmopolitan or an Espresso Martini, because the savory notes will clash with cranberry, citrus liqueur or coffee. A Moscow Mule is a possible but unusual use, where ginger beer and lime would sit against the dill. For serving, keep the bottle in the freezer or refrigerator and pour it well chilled. Drink it neat from a small chilled glass, over ice in a rocks glass, or in a stemmed martini glass. A dill sprig, a pickle spear, a cocktail onion or a celery stalk all work as garnishes. It also pairs well with oysters, smoked fish, deviled eggs and brunch dishes.