What Are Dirty Dump Drinks? Mixologists Spill Their Thoughts on the Cocktail Trend

Certain drinks are timeless. Take a bubbly spritz , citrusy Bee’s Knees , or the dessert-in-a-glass that is the Grasshopper . And of course we can’t forget the OG: an Old Fashioned .

Other drink trends fly by quicker than the newest popular TikTok aesthetic. Remember 2023’s here-today, gone-tomorrow Olive Oil Martinis and Bone Broth Cocktails ?

One of the latest cocktail trends proves that something old can become new again. Several hotspot lounges and bars from coast to coast are boasting a lineup of dirty dump drinks on their menus. This is actually a technique that’s been used for decades in concoctions like mojitos, Caipirinhas, and certain types of margaritas. Still, just like cringe cocktails , they’re not for everyone—and similar to freezer door cocktails , they don't work with every drink recipe.

Ahead, mixologists pour out the truth about dirty dump drinks: when to use the technique and when to skip it. Plus, they leave us with a shaken cocktail recipe you can try at home.

What Are Dirty Dump Drinks?

Also known as “shaken cocktails,” dirty dump drinks are a cocktail-making technique that involves adding all of the ingredients (except for club soda or any sparkling elements, if they’re part of the recipe) into a cocktail shaker along with ice. After shaking, “instead of straining out the ice and any small fragments of ingredients, everything goes directly into the final drink,” explains Joe Raya, owner of Bittermilk Bottling Co. in Charleston, South Carolina. “This technique is different from the more traditional method of double straining or fine straining.”

In addition to saving time, dirty dump drinks also save on ice—your original scoop of ice plays double duty in the shaker and for service.

“As you shake a cocktail, dilution happens because small pieces of ice break off as a result of the abrasion during the shake,” adds James Ruggiero, beverage director at Pasta Beach in Newport and Providence, Rhode Island and Boston, Massachusetts.

Shaking with ice “invigorates the cocktail,” according to Domink Schachtsiek, beverage director at Hotel Indigo Grand Cayman in the Cayman Islands, making it naturally colder and crisper. And by not straining, you get a hint of what Schachtsiek calls the “delightful chaos that comes from the bits of fruit mingling in the glass.”

Dirty dump drinks had their first big wave of popularity during what Schachtsiek deems “the dark ages of cocktail culture.” At the time, in the 1990s or so, these shaken-not-strained cocktails were a common practice among bartenders, especially those who were working in high-volume environments or less experienced.

“As the cocktail renaissance began in the early 2000s, the emphasis shifted toward precision and artistry in mixology," he says.

Bartenders began to eschew shortcuts in favor of techniques that showcased the craftsmanship behind each drink—but that doesn’t mean that dirty dump cocktails are without merit.

“It is a practice that, despite its controversial reputation, can elevate certain cocktails by enhancing their texture and flavor profile," Schachtsiek says.

Should You Try Dirty Dump Drinks?

As a classically-trained chef, Raya says he understands the value of making food and drinks with utmost care for the ingredients and process. Still, as a busy bartender these days, sometimes you have to prioritize efficiency.

“I think there is a time and place for both school-of-thoughts: the traditional, technically-driven method with precisely-measured ingredients, shaking, and straining over fresh ice and dirty dump drinks," he says. "In fact, there are certain drinks and certain circumstances that rightfully allow us to go off-script."

The Benefits

Suman Pradhan, director of food and beverage at Viceroy Snowmass in Snowmass, Colorado, believes that one reason the dirty dump technique is having a comeback is the additional viscosity and flavor it provides.

While it may not be suitable for every cocktail, the dirty dump strategy “certainly has its place,” if you ask Schachtsiek.

“Embracing this method allows bartenders to craft cocktails that are delicious and rich in character," he says.

The Drawbacks

Try the Trend: A Mixologist-Approved Cocktail Recipe to Shake Up and Dump

As muddle-shake-pour cocktails like a Caipirinha, Brazil's national cocktail, and a refreshing mojito prove, there’s certainly a time and place for dirty dump drinks. This technique also works well when there’s nothing really to strain away, such as a margarita, or if you’re using a mid-tier spirit. (Raya recommends saving the top-shelf bottles for a classically-made cocktail that really lets it shine.) Dirty dumping also works for most spirit-free mixed drinks , which often feature a strong sweet or sour base that would benefit from a little dilution.

Pradhan was kind enough to shake up an exclusive recipe for us that displays a savvy and tasty way to try the trend.