Frustrated by how the Dirty Martini was outselling Bar Mutz's house cocktails, beverage director Tommy Voter set out to create his own culinary take. For the Bar Mutz Dirty, he makes a pepperoncini-infused brine, then mixes it with bianco vermouth and gin or vodka. "It hits all the right notes for a Dirty Martini drinker—briny, bold, but with real depth," he says. "The acidity is brighter, the flavor more layered, and there’s a subtle kick of heat that gives it a modern edge, without sacrificing the soul of the drink."