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BOMBAY SAPPHIRE and Russell & Danny Simmons' RUSH PHILANTHROPIC ARTS FOUNDATION teamed up to create the BOMBAY SAPPHIRE Artisan Series.
This nationwide search aims to discover the next big names in both urban photography and multi-media art. The twenty finest aspiring artists from these two fields competed for the top artisan title at the finale event on Saturday evening, December 4th during Art Basel Miami, 2010. FILTHY Premium Drink Garnishes have been chosen to create the “Ultimate Martini” for the event.




Fashion Designer Cynthia Rowley selects Filthy Food to be profiled on AhaLife.
When Mies van der Rohe said, “God is in the details,” he probably didn’t have olives and maraschino cherries in mind (though then again, you never know). But we couldn’t help but think of...






Josh Lucas Presents Filthy Pickle on Late Night
You might recognize Josh Lucas from American Psycho or the guy in Sweet Home Alabama, but did you know he's also an entrepreneur?





The Filthy Pickle is Awarded “Best New Bar Product, 2010”
Filthy is recognized for innovation at the Bar & Wine Show in NYC, as the first and only line of garnishes made to be served with alcohol. “Filthy stimulates cocktail culture by elevating the quality of the cocktail and adding to the customer’s overall experience.”




Josh Lucas and Filthy Pickle
Have you always wondered what Sweet Home Alabama star Josh Lucas does with his free time? He makes pickles... dirty ones. We’re talking about Filthy Pickles from Filthy Foods, which Josh…




The Right Stuff — A Martini Garnish That Looks Like Sex
When it comes to a dirty martini, your philosophy is simple: the dirtier the better. (Incidentally, this is also your philosophy about Cinemax). So it makes sense that to create the perfect...




The Filthy Pickle is Voted “World’s Sexiest Drink Garnish”
“You never forget your first Filthy Pickle…” The Filthy Pickle is the first garnish with a personality, a fresh, new item whose provocative appearance and exquisite taste immediately separates it from the crowd.



Hot Toddies
When Mies van der Rohe said, “God is in the details,” he probably didn’t have olives and maraschino cherries in mind (though then again, you never know). But we couldn’t help but think of the master of modern architecture when we were introduced to these saucy little drink garnishes. Though they’re not on the same scale as, say, the Seagram Building, we feel he would have appreciated the thought and effort Filthy Food has put into making the perfect final touches for cocktails. And given that the festive season and its annual round of parties is fast approaching, we thought it was the perfect time to make them available.

"For decades, oily, salty, salad olives have been re-purposed to garnish premium cocktails," says Marc Singer, who founded Filthy Food with his brother, Daniel."We have identified an opportunity in the marketplace to supply a drink garnish that is delicious, balanced and memorable, complementing premium alcohol by not masking the subtle flavors of the cocktail."

Indeed. We’re offering four options (with three jars in each set): The Filthy Pickle, which features an entire gherkin stuffed into an oversize green olive and then soaked in vermouth, a combination that makes for a truly superlative martini; the Filthy Cherry, for which only the plumpest, reddest cherries are chosen and bathed in syrup; the Filthy Onion, which have to be the smoothest, roundest pearl onions we’ve ever seen, ideal for ornamenting a flawless Gibson; and lastly, the Filthy Sampler, which contains one jar of each. Topping it all off is the provocative notice that comes on every jar: Warning: May Make You Feel Sexy. Thirsty yet?

Curated by designer and entertaining aficionado, Cynthia Rowley.


About Filthy Food


Name: Filthy Food
Location: Woodridge, Illinois
Product: The Filthy Pickle, Filthy Onion and Filthy Cherry
Who knew getting dirty could be such a good thing? It is when we're talking about jazzing up cocktails with premium, hand-crafted garnishes like cherries, onions, and pickle-stuffed olives (yum!). Brothers Daniel and Marc Singer of Filthy Food have created a line of tasty add-ons for our favorite drinks that we can't resist. Here, they talk about how it all comes together, and share the scoop on their favorite cocktail.

What inspired you to create this product?
Marc Singer: For decades, oily, salty, salad olives have been re-purposed to garnish premium cocktails. We have identified an opportunity in the marketplace to supply a drink garnish that is delicious, balanced and memorable, complementing premium alcohol by not masking the subtle flavors of the cocktail.

Where is this product manufactured?
MS: The highest quality ingredients are sourced from around the globe and made filthy in Woodridge, Illinois, thirty minutes from downtown Chicago.

What was the big aha! you had while creating this product?
Daniel Singer: The first time I put a tiny pickle inside of an olive I knew I was onto something.

How was this product made?
DS: After the initial idea for the Filthy Pickle, we spoke to experienced bartenders, none of whom could name a brand of olives or cherries. There wasn’t a product on the market specifically made to be served with alcohol. That realization inspired us to create a whole new category, the ‘Premium Drink Garnish,' elevating people’s expectation of the garnish and making it an integral ingredient in a premium cocktail.

MS: What began with the Filthy Pickle, developed into a full line of garnishes that are hand selected and hand stuffed, guaranteeing only the firmest, shapeliest products become Filthy. Once selected and processed, the garnishes are bathed and packed in our uniquely blended Filthy brine and staged for a multipoint quality control check.

What is it about cocktails that you love?
MS: I can eat as many as I like and I don’t get full!

What’s your personal favorite cocktail?
DS: I remember, a number of years ago, my wife and I were in Venice for our honeymoon.  We wandered around getting lost, exploring and enjoying that beautiful city. One evening, a bartender in a small bar off the beaten path asked us what we would like to drink. Like many people, we weren’t quite sure and so we asked him to recommend something. He made us both a Negroni, which is equal parts gin, sweet vermouth and Campari, garnished with an orange peel that he briefly held over a flame to release the citrus oils into the cocktail. The result was a brilliant red-orange colored cocktail with such a delicious and distinctive mix of flavors that whenever I drink it, anywhere in the world I am instantly transported to Venice.

Can you describe your creative process?
DS: We made the decision that this journey together had to be fun, built on mutual respect, with a clear understanding of what was expected and without judgment. It was important to us that everyone in the team felt empowered and supported enough to break new ground. This platform has enabled us to push every part of the creative process with smiles on our faces.
MS: Daniel and I work brilliantly together. We celebrate each other’s creative strengths and support each other’s weaknesses and there is a great sense of balance to our working relationship. We have learned that good, honest communication is the key to success. Living in different states can be a challenge sometimes but modern technology has made the process much simpler by allowing daily video conference calls and the exchange of information as fast as it can be produced.

What do you love about what you do?
DS: Working with my brother and watching people’s faces when they see and taste a Filthy garnish for the first time.

How would you sum up your aesthetic/design philosophy?
DS: Bold.

What are you working on next?
MS: Our ultimate goal is to build the Filthy Brand, with Filthy Food being the first component. Growing a new business takes an incredible amount of focus so we put all of our creative energy into Filthy.

What would you like to do other than your current occupation?
MS: I feel I am doing exactly what I should be doing at the present time. I’m learning something new each and everyday.



   
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