Would you try a sardine Martini?
Mermaid Gin has partnered with TV chef Gizzi Erskine to create the ultimate savoury cocktail, the Dirty Sartini.
The gin brand is hoping to tap into a growing interest in tinned fish, which it described as ‘one of the food world’s most talked-about trends’.
It cited Google data that showed searches for ‘tinned fish’ rising 20% in the past month. One major retailer also reported that demand has rocketed by nearly 18% over the past two years.
Erskine worked with cocktail specialist Joe Brayford to add a fishy touch to the Dirty Martini by fat-washing Mermaid Gin with sardine oil.
The brand said the sardine oil adds ‘subtle savoury depth, silky texture and coastal character’ to Mermaid Gin’s citrus and botanical notes. The gin is paired with dry vermouth and preserved-lemon brine, and finished with a sardine-stuffed Gilda garnish. The full recipe can be found below.
Erskine said: “Tinned fish has become one of those trends that seems to be absolutely everywhere online right now. It’s arguably one of the biggest food trends of 2026, dominating social feeds and influencing the way people think about eating, entertaining and flavour.
“The Dirty Sartini feels like a natural extension of that conversation. Mermaid Gin already has a strong connection to the coast, which brings a real sense of place to the drink. What I love is that it captures so many of the flavours people are gravitating towards right now – savoury, salty and fresh – while still feeling elegant, modern and easy to recreate at home.”
Research conducted by Mermaid Gin discovered that one in five Brits (21%) are keen to explore savoury and salty flavours in their glass, while almost two-thirds (62%) are tempted by drinks inspired by the great outdoors.
A quarter (25%) said they’d try cocktails featuring ingredients such as rock samphire, seaweed and wild coastal herbs.
Brayford added: “One of the most exciting things happening in drinks right now is the growing appreciation for savoury and saline flavours. Consumers are increasingly looking for complexity, texture and a stronger connection to ingredients, rather than simply sweetness, and that’s driving interest in flavours that feel more nuanced, layered and reflective of where they come from.
“In the same way wine has terroir, there’s a growing fascination with ‘merroir’ – the influence of the coast on flavour.
“That’s what inspired the Dirty Sartini. The crossover between Martinis and tinned fish felt natural because both are experiences defined as much by texture as flavour.
“Mermaid Gin was the perfect starting point, with its bright citrus, juniper and coastal botanicals already bringing maritime character to the glass.
“By building on those saline, oceanic notes with subtle savoury touches, we’ve created a Martini that feels contemporary while staying true to the simplicity and elegance that make the drink such an enduring classic.”
In 2025, tinned fish brand Fishwife collaborated with apéritif producer Veso to create a limited edition anchovy-infused vermouth. The product sold out in just 30 minutes.
Earlier this year, we asked whether Dirty Martinis were becoming too dirty.
The Dirty Sartini
The Dirty SartiniFor the sardine oil-washed gin
- 200ml Mermaid Gin
- 30ml Olive oil from a tin of sardines
For one cocktail
- 60ml Sardine oil-washed Mermaid Gin
- 20ml Dry vermouth
- 1 bar spoon (3ml-5ml) preserved lemon brine
- Small sprig of rock samphire
Gilda garnish
- Skewered olives stuffed with sardine
- Guindilla chilli
- Sliver of preserved lemon peel
Method
For the coldest serve, place your Martini glass in the freezer overnight before making the cocktail. A properly frozen glass helps maintain the Martini’s texture and temperature from first sip to last.
Prepare the sardine oil-washed gin. Combine the gin and sardine-infused olive oil in a container and mix briefly.
Place in the freezer for approximately two hours, until the oil has solidified.
Strain through a coffee filter or muslin cloth to remove the fat. The resulting spirit is your sardine oil-washed gin.
Add 60ml of the oil-washed gin, the dry vermouth, preserved lemon brine, and the rock samphire to a mixing glass filled with ice.
Stir until thoroughly chilled and diluted.
Fine strain into the frozen Martini glass.
Garnish with a skewer of olive stuffed with sardine, guindilla chilli, and a sliver of preserved lemon peel.
Note: The rock samphire contributes a subtle coastal salinity when stirred with the drink. If unavailable, the cocktail still works with the preserved lemon brine and sardine-washed gin carrying the maritime character.
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