true
  • Filthy Food

    from Woodridge, IL

Filthy Food

About Filthy Food

When Mies van der Rohe said, “God is in the details,” he probably didn’t have olives and maraschino cherries in mind (though then again, you never know). But we couldn’t help but think of the master of modern architecture when we were introduced to these saucy little drink garnishes. Though they’re not on the same scale as, say, the Seagram Building, we feel he would have appreciated the thought and effort Filthy Food has put into making the perfect final touches for cocktails. And given that the festive season and its annual round of parties is fast approaching, we thought it was the perfect time to make them available.

"For decades, oily, salty, salad olives have been re-purposed to garnish premium cocktails," says Marc Singer, who founded Filthy Food with his brother, Daniel."We have identified an opportunity in the marketplace to supply a drink garnish that is delicious, balanced and memorable, complementing premium alcohol by not masking the subtle flavors of the cocktail."

Indeed. We’re offering four options (with three jars in each set): The Filthy Pickle, which features an entire gherkin stuffed into an oversize green olive and then soaked in vermouth, a combination that makes for a truly superlative martini; the Filthy Cherry, for which only the plumpest, reddest cherries are chosen and bathed in syrup; the Filthy Onion, which have to be the smoothest, roundest pearl onions we’ve ever seen, ideal for ornamenting a flawless Gibson; and lastly, the Filthy Sampler, which contains one jar of each. Topping it all off is the provocative notice that comes on every jar: Warning: May Make You Feel Sexy. Thirsty yet?

Image Missing
Image Missing
Just Added
Just Added