I was a bartender in Los Angeles for about 20 years and had done a majority of that time at Jones Hollywood. One busy night, I was behind the bar and someone ordered a dirty martini. At the time, we kept our olive juice in a squeeze bottle – it was empty.
I checked the olive tray and it too was empty. I grabbed the gallon jar of olives. It was full of olives but void of juice.
Now, with people yelling for drinks, I had to leave the bar, grab a new jar and fight it open. It took me ten minutes to make one drink that should’ve taken about 45 seconds. I turned my friend and co-worker, Terry and said, “How come no one bottles olive juice?”
I checked the olive tray and it too was empty. I grabbed the gallon jar of olives. It was full of olives but void of juice.
Now, with people yelling for drinks, I had to leave the bar, grab a new jar and fight it open. It took me ten minutes to make one drink that should’ve taken about 45 seconds. I turned my friend and co-worker, Terry and said, “How come no one bottles olive juice?”
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“Finally, a dirty martini product that accents a good gin instead of burying it!.. Dirty Sue tastes of fresh squeezed olive juice.”
~ Dale DeGroff – America’s foremost mixologist
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