When celebrities experiment with food and drinks, the internet usually reacts with equal parts curiosity and disbelief. Dua Lipa’s latest beverage choice has done exactly that—and then some. In a now-viral clip, the global pop star casually mixes Diet Coke with pickle brine and jalapeño juice, sipping it comfortably as if it were a cozy winter drink. While the combination raised eyebrows, it also tapped into something much bigger than a quirky celebrity habit: the growing popularity of salty, briny cocktails.
At first glance, the drink feels like another oddball experiment in the long tradition of celebrity concoctions—think Tom Hanks’ Diet Coke and champagne pairing or other unconventional mixes that briefly dominate social media feeds. But industry insiders say Dua Lipa’s brine-forward beverage actually reflects a broader shift already underway in bars and cocktail culture.
The Growing Appeal of Salty and Briny Drinks
For years, bartenders have quietly championed salty flavors behind the bar. Picklebacks—shots of whiskey chased with pickle brine—have long been a favorite among hospitality workers and late-night crowds. What’s changed recently is that these briny profiles are no longer niche or ironic; they’ve entered the mainstream.
Aidan Rivett, a bartender at Edinburgh restaurant Noto, says demand for “dirty” drinks has noticeably increased. “People aren’t just asking for a dirty martini anymore—they want it dirtier and dirtier,” he explains. At Noto, the kitchen’s house-made pickled onion brine inspired a signature cocktail called the Momotaro, which blends elements of a Gibson and a Bloody Mary while still feeling modern and refined.
This curiosity for salt-forward flavors is spreading fast. Across the UK and beyond, bartenders are experimenting with brines made from pickled onions, beetroot, jalapeños, cucumbers, and even oysters. The result is a new wave of cocktails that prioritize savory complexity over sweetness.
The Dirty Martini’s Big Comeback
No drink better represents this movement than the dirty martini. Once considered a simple bar order—or even unfashionable—it has reemerged as a symbol of indulgent minimalism. The drink’s defining feature, olive brine, delivers depth, saltiness, and umami in a way that feels both bold and comforting.
In East London, Rasputin’s has embraced the trend with its £7 “five-olive martini,” garnished dramatically with a cocktail stick resembling a green pearl necklace. The presentation leans into playful excess while still keeping the drink itself refreshingly straightforward.
Why Drinkers Are Choosing “Dirty”
According to Ben Reilly, co-founder of Manchester bar Stray, dirty martinis have a practical appeal as well. “When someone orders a dirty martini, it removes a lot of the confusion,” he says. “You don’t have to think about how dry it is, whether there’s a twist, or how much vermouth is involved. It’s direct and approachable.”
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Drinks writer and cocktail expert Alice Lascelles believes the trend also reflects a cultural shift in nightlife. She points to a growing preference for a slightly chaotic, unpolished aesthetic—what she describes as a “messy, grubby vibe”—that mirrors the carefree, rule-breaking energy seen in pop culture, including Charli XCX’s Brat era.
However, Lascelles warns that balance is key. “Brine should enhance a drink, not overwhelm it,” she says. Fresh brine is essential, and moderation matters. A small measure—around 10ml—combined with a final spritz can provide just the right hit of salt without overpowering the base spirit.
Signature Cocktails Leading the Way
Some of today’s standout dirty cocktails show just how versatile briny flavors can be.
Aidan Rivett’s Momotaro Cocktail (Noto, Edinburgh)
A layered, savory blend featuring kombu-infused vodka, mezcal, tomato liqueur, pickled onion brine, and a touch of saline solution. It’s stirred with ice and garnished with dehydrated tomato skin or a pickled onion, offering a refined take on umami-rich drinking.
Alice Lascelles’ Classic Dirty Martini
A timeless combination of vodka or gin, dry vermouth, and olive brine. Stirred and strained, it delivers simplicity with elegance—proof that the basics still work when done well.
More Than a Passing Trend
From Dua Lipa’s pickle-brine soda to the revival of the dirty martini, salty cocktails are no longer just a bartender’s secret handshake. They represent a broader evolution in taste, where drinkers are seeking depth, texture, and savory satisfaction over sugary excess.
Whether you’re intrigued by celebrity experiments or drawn to the comforting sharpness of olive brine, one thing is clear: the era of “dirty” drinks has arrived—and it’s here to stay.
