“The Original Premium Olive Juice” was created by World Class Barmen Eric Tecosky (better known as ET) and it’s the #1 Choice of Professional Barmen and Home Mixologists… 

ET blends Dirty Sue to taste more like Olives and less like Salt which makes a much better pairing with top shelf spirits.  In addition to Vodka and Gin, Dirty Sue also pairs well with Tequila, Sherry and it is an absolute essential in your favorite Bloody Mary Recipe!


Dirty Sue’s Cocktail Olives and Onions…  put the Finishing Touch on your Favorite Cocktail

Dirty Sue’s Stuffed Cocktail Olives are made from Grade A Extra Large Spanish Olives from Andalusia, Spain which is the worlds top origin for olives and olive oil and that is all we ever use.  For professional barmen when you source from the big food service outfits you never know from batch to batch what they are going to deliver.  Dirty Sue provides quality and consistency week in and week out.

In addition whether you are a pro or a home enthusiast our Blue Cheese Stuffed Olives are the bomb.  We stuff them with REAL Wisconsin Blue Cheese so they have a nice bite and authentic flavor.  Blue cheese olives are really popular and once you taste Dirty Sue’s you’re never going back to what you used to buy.

Cocktail Onions…  simply the most under utilized garnish in the world of cocktails.  They taste more like pickles than onions are great in all sorts of Martini and Bloody Mary riffs.  If you eat Artisan Cheese, Charcuterie and Conservas (tinned seafood form Spain and Portugal) you probably know pickles and pickled flavors are a pretty good foil for these delicious foods.  It is much the same with certain cocktails.

The Original Jalapeno Stuffed Cocktail Onions which ET invented are my personal favorite.  They are great in simply very dry Martinis, Margaritas, the Dirty Senorita and Bloody Mary’s.  It is the fastest growing garnish in the line.

Bar Tips on some of the more…

Challenging Aspects of Making a Cocktail

Bar Tip…  Learn how to use a Cup and Can (2 Piece Shaker).

In the bigger of the  shaker halves (the Can) you add your ingredients and ice. Insert the smaller of the tins (the Cup) in the can.  Put the Cup & Can on the bar and give it a good downward tap with the heel of your hand to create a good seal.  Seal should be strong enough that you could hold either one of the ends and the shaker will not come apart.

After you shake your cocktail…  Arrange the shaker so that apex V created by the connection of the Cup and Can is facing toward you.   Grip the Can (lower section) with your heel and thumb pinkie and ring finger and grip the Cup (upper section) with your index and middle finger.  Two fingers above and below the seal.

Then give the can  a good rap with the heel of your opposite hand right below the connection to separate the halves. Don’t be too bashful it a give a good pop.

Use a Hawthorne or Julep strainer to strain and you are in business.

Once you get the routine down it is  quicker, easier and more secure than using a 3 piece shaker.

Why use a mixing glass… 

Well you Stir Spirits Heavy Cocktails and you Shake Cocktails made with Fruit Juice.  Also Shaking Gin in Ice is said to bruise the Gin.  Consequently you don’t Shake Gin unless it has an Egg in it. 

ET tells me he prefers to Shake Vodka and Stir Gin Martinis.  When I make a “Casino” there is very little lemon juice in it and it is mostly Gin so I stir it rather than shake it. 

When you are making Classic Spirits Heavy Cocktails like the Manhattan, Old Fashioned or Negroni you stir them either in a mixing glass or in the case of the Old Fashioned in the glass itself.

The problem with 3 Piece or Cobbler Shakers comes when you add an egg white to one of the many sour cocktails that call for them.  There is an incredible amount of gas build up as soon as you start to shake the ingredients.   I highly recommend you learn how to use a Cup & Can just like professional barmen do!