DiRTY DRiNKS
A bar & bev campaign raising glasses (and funds!) for healthy soil.
Healthy soil on farms makes for better food on your plate—and the same is true for our favorite drinks! From agave to rye, coffee berries to wine grapes, the best sips start at the farms that prioritize soil health.
Dirty Drinks is a campaign connecting the beverage industry back to its agricultural roots. From August 25th to September 1st, drinkmakers will serve up creative spins on a ‘dirty drink’ and contribute $1 for each drink sold. Funds raised will go directly to farmers restoring our climate by building healthy soil. Bottoms up, carbon down!
HOW DO YOU DIRTY A DRINK?
Just like with growing good food, there are a lot of ways to dirty a drink! Whether it's a little olive juice in a martini, an espresso shot in a chai, or a wine’s thoughtful terroir, we’re inviting drink makers to use their creativity and playful interpretation.
A dirty drink is flavorous, innovative, and probably a little punny. But most importantly, it includes a $1 contribution that turns dirt into healthy soil by getting funds to farmers.
Zero Foodprint distills things down to fun and easy ways to take action. You buy a dirty drink, and we’ll send 100% of the contributions directly to growers cultivating healthy soil.
Bars
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Wineries
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Coffee Shops
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Distilleries
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N/A Libations
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Breweries
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Bubble Tea
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Bars • Wineries • Coffee Shops • Distilleries • N/A Libations • Breweries • Bubble Tea •
THE DiRTY DRiNKMAKERS
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STRONG WATER ANAHEIM
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TALNUA
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BOTANIST AND BARREL*
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CANJE
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EMMER & RYE
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EZOV
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HESTIA
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TRAVELING MERCIES
Field Soda
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THE PHARMACY
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BASTA
Ground Score
gin, ratafia, black walnut nocino, alley herbs. -
CENTRO MEXICAN KITCHEN
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JAX FISH HOUSE & OYSTER BAR
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PIZZERIA ALBERICO*
Alberico Dirty Martini
vodka, sun-dried tomato brine -
ROSETTA HALL
The Farmette Margarita
A zero waste cocktail that utilizes spent corn cobs, charred and made into a syrup, tomato cores, juiced, clarified, and used as the dilution element, lime juice created only from lime peels, porchetta renderings as a fat wash in place of saline, and a tomato and lime rim as garnish, produced by dehydrating everything that’s still left. Sustainably made agave spirits round out the cocktail, which drinks as effortless and profound as a backyard summer sunset. -
WEST END TAVERN
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WILDLAND
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CAMPFIRE
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JEUNE ET JOLIE
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THE JUDITH
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JUKEBOX
Pickletini
House Infused Dill Vodka, Pickle Juice, Dry Vermouth Rinse. Bringing a Jukebox fan-favorite back for the Dirty Drink Campaign! -
LARDER
Tomato Martini
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LBM
LBM Dirty Drink
Brown Butter Bourbon
Old Husher Orchard Paw Paw Shrub
Allspice Dram, Vanilla
Demerara Lime -
NEVER SAY DIVE
House Dirty Martini
(Caviar bump not included, but why wouldn’t you?) -
PACE CAFÉ
Dirty Matcha
Our Dirty Matcha combines earthy organic ceremonial-grade matcha with a bold shot of espresso, finished with a choice of milk for a smooth, energizing boost. -
PATRON SAINT
Salty Water
Salty Waters toes the line of salty and sweet, utilizing a previously-wasted kitchen byproduct to give rum a rich body and salty, tangy twist. Contains burrata-washed rum, basil-infused simple syrup, lemon juice, and amontillado sherry, served up. -
SACRED VORTEX
Pacha Latte
Kava with house made cold brew, cacao and oat milk. -
DUKE'S ALEHOUSE AND KITCHEN*
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BRUTØ*
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THE FAMILY JONES
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FORT GREENE BAR
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FRASCA
124 Coupe aka Dirty Summer Daiquiri
Rum, amaro, citrus -
HEY KIDDO
Dr. Swann
It's a salty and savory take on a classic vesper martini with gin, Singani, and Aperitivo laying a botanical base for spice, umami and acid to take turns. The brine uses lemons, cloves, allspice, dried peppers, and coriander. -
HEY KIDDO
Trashy Not Classy
For the cocktail “Trashy Not Classy” we take waste or spent citrus that we use for garnish and create a citrus trash cordial (with lime, lemon and oranges) that is fortified. We combine Sotol Del Desierto (an agave spirit that uses the Desert Spoon Cactus grown in Northern Mexico, Texas and New Mexico), Quina D’or Aperitif (which provides bitterness), and Dolin Dry Vermouth (for accentuating the botanical and citrus notes). These flavors together create a very citrus forward cocktail with a dry vegetal finish. -
LITTLE WOLF
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POST OAK BARBECUE
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RIOJA
Lavender Haze
Botanist gin, St. Germain, lemon, lavender simple, egg white. -
TAVERNETTA*
Extra Dirty Giardiniera Martini
Pickle, spice, sass -
THE WOLF'S TAILOR*
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BARQUENTINE BREWING COMPANY
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OSTERIA ALBERICO
il Pattino
Green strawberry vinegar, vermouth di Torino, cherry tomato. -
FOREST AND FLOUR*
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GUISO LATIN FUSION
Belis Rosé
A special 2023 vintage born from a heartfelt collaboration between Guiso Latin Fusion and the renowned Aldina Vineyards. Bright and refreshing, this Rosé opens with inviting aromas of ripe cherries and strawberries. On the palate, it delivers a burst of juicy watermelon hibiscus and pomegranate beautifully layered with subtle minerality citrus blossom and a soft berry-kissed finish. Made with 100% Sonoma County Syrah. -
LITTLE SAINT*
Farm Spritz
Little Saint Farm cucumber, Mommenpop .imepop, SipSong gin, tonic -
LITTLE SAINT*
Garden Gnome
Little Saint Farm cucumbers, DHŌS gin free, lime, tonic. -
LO & BEHOLD BAR + KITCHEN
Punch
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PARADISAEA
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CARBOY WINERY*
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DRY LAND DISTILLERS*
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BIRDIE G'S
Sustainably Savory
How does that saying go...one man's trash is another man's treasure? We beg to differ! Fermented tomato water, corn husk syrup, and lemon, meets parmesan cheese rind washed mezcal with a touch of green and ancho chili served on a big rock with a dehydrated tomato leaf salt rim. All the little leftover bits and pieces from the kitchen make their way into a mean savory drink that we don't think anyone will deny belongs in your hand and the furthest thing from the trash can. -
CAMÉLIA
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ROOT SHOOT SPIRITS*
Head to the Root Shoot Spirits website and select “Find our Spirits” to shop.
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DIRT WINE*
DIRT Pinot Noir 2023
Shaped by its cool and rugged coastal mountain climate this dry-farmed Pinot Noir reveals layers of deeply flavorful red fruit, floral notes and spice. Vibrant natural acidity balanced with soft tannins uplift this elegant wine. -
DIRT WINE*
DIRT Sauvignon Blanc 2023
Subtle citrus and stone fruit notes balanced with a vibrant acidity revealing a deep, mineral driven wine that is elegant and energetic. -
ABEL'S LOBSTER
Daley Martini
Ketel One vodka or Bombay Saphire gin, lobster-infused port & dry vermouth, dilly bean brine, celery bitters. Garnished with a lobster leg. -
MISTER MAO
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VIRIDIAN
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BAUMAN'S ON OAK
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COMALA
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HEAVENLY CREATURES
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KACHKA
Tarvuz-Tini
Horseradish vodka. watermelon rassol (the pickling liquid from our watermelon pickles). scallion trim oil. -
KOOKS
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MAGNA KUSINA
Duma
Blueberry aigre-doux, basil, Irish whiskey, lemon, iced tea -
NOBLE ROT
Shiso Rickey
Freeland Gin, Accompani Blue Doris, Red shishs, Purple basil, Lime, Soda. -
NOSTRANA
Brinissimo!
A salty spritz featuring Italicus rosolio di bergamotto, prosecco, brine, soda. -
PACIFIC STANDARD
Mudslide
Stoli vanilla vodka, PX sherry, Bailey's, Kahlua, and fresh cream -
SCOTCH LODGE
Sweet Nothings
Thunderdog Photography -
THE BUTTERSCOTCH DEN
Southside
Gin, Citrus and Mint Syrup made from discarded mint stems and ugly leaves. -
CANON
Carquinez Straits
Barr Hill Gin, Punt e Mes, Kirsch, Peach Bitters -
MAGPIE
The Truffle Puck
Truffle and clay aged vodka martini with hints of anise, cumin, and coriander. -
MAGPIE
Dirty Soda
Thai lime and coconut cream soda. Thai limes and leaves cultivated from a Sacramento backyard tree trimming! -
RO SHAM BEAUX
White Wine Spritz
Chenin Blanc, Blanc Vermouth, cucumber, mint syrup made from discarded mint stems and ugly leaves, bubbly water. -
THE SNUG
Gin Gin Mule
Gin, lime, Ginger, Absinthe, Mint syrup made from discarded mint stems and ugly leaves and bubbly water. -
BENCOTTO
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CELLAR HAND
Rosemary Spritz
Grapefuit juice, rosemary syrup, sparkling syrah. -
CLOS WINE SHOP
Vermut del Mar
A Basque classic of red vermouth over ice with orange and anchovy-stuffed olives
Atxa Vermut Roja, Orange slice, Stuffed olives. -
THE FISHERY
The Jewel Martini
Choice of Berto gin or Fierce & Kind vodka, zero- waste oyster shell vermouth. -
GOOD MEAUSRE
Forest Floor Latte
Mushroom cacao, date puree, espresso and choice of milk! -
GOSSIP GRILL
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KINGFISHER*
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THE LION'S SHARE
Brindr
Imagine a world where a dirty martini goes to Italy to study abroad and comes back pickled in all the best ways. -
MABEL'S GONE FISHING
La Tomatina Dirty Highball
Moletto tomato gin, cucumber dry vermouth, olive brine, lemon, soda, parsley salt. -
MISTER A'S
Burnt-Orange Old Fashioned
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MONELLO
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ODDISH WINE*
Local’s Summer Spritz
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ONE DOOR NORTH
Golden Soil
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PANAMA 66
Folk Medicine
Mezcal Artesanal, French Caribbean Coconut Liqueur, House Ginger Syrup, Lime, Lemon, Fresh Cilantro -
PONYBOY
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PROHIBITION
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ROMA NORTE
Rum & Coke
Milk-washed aged rums, clarified lime cordial, house-made cola. -
THE SEVENTH HOUSE
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TORQUE COFFEE
Dirty Perla
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TRIBUTE PIZZA
Dirty Pickle Martini
organic vodka infused with dill, cucumber, and coriander, stirred with house pickle + olive brine, dry vermouth, a dash of yellow chartreuse, and a drop of saline. Cold. Savory. Dirty. Just weird enough. -
VISTAL
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THE ANCHOVY BAR
San Sebastian
Olive vermouth, Basque Rojo Vermouth, Amontillado Sherry, Mediterranean Tonic, Anchovy Pintxo with smoked Castelvetrano Olives. A fun vermouth and tonic with a savory twist. -
BAR MARITIME
Shucking Me Softly
Oyster Shell Infused Grey Goose Vodka, Drai Vermouth Sederale, Pickled Onion Brine, Black Pepper -
EL LOPO
Tomato-based cocktail
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ELIXIR
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HÔTEL BIRON WINE BAR
Vignobles Pueyo Pét Naturel Galipette
A beautiful Pét Naturel sparkling wine. Tasting notes of lemongrass, green apple, and white pepper -
LINEA CAFFE*
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LAST RITES
Daiquiri Experiment
Rum from a sustainable distillery, sugar in the form of seasonal fermented fruit from Galpin Farms, fresh citrus juice or another fresh seasonal fruit juice. A truly terroir driven daiquiri. -
LINDEN ROOM
Whale’s Song
Blue whale gin, sundried tomato vermouth, basil, caperberry juice, olive bitters. -
PENNY ROMA*
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THE PROGRESS
Freeloading Rusty
Tequila, Charred Jimmy Nardello, Dill, Pickle Brine, Lime. We are using pickle brine our kitchen made through a byproduct of pickling cucumbers. Also using charred Jimmy Nardello leftovers from the kitchen to make a syrup. Pairing that with some dill infused tequila, lime juice and St. George green chili vodka. -
STATE BIRD PROVISIONS
The Traveling Pluot
"Fermented pluot 'crackseed' - thai basil soda. Ingredients: pluots (ebony rose variety from Kashiwase), salt, water, light muscovado sugar, preserved lemon, thai basil. Inspired by the Hawaiian candy snack crackseed or 'li hing mui', this soda features lacto fermented pluots, thai basil, and preserved lemon for a drink that is all things salty, sweet, and tangy!" -
TRICK DOG
Omicron
Hendrick's gin, Martini Bitter, mandarin, mustard vinaigrette, olive oil, tarragon -
TRUE LAUREL
Organic vermouth
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EBONY
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SONDER
Soil & Soul
This cocktail brings together mezcal, Cynar, fresh lemon, and a housemade mushroom and carrot syrup, finished with a dehydrated mushroom and carrot salt rim. Every part of the ingredients is used so nothing goes to waste, creating a drink that feels grounded, earthy, and surprising. -
XUNTOS
M for Mojave
Our dirty black Manhattan stirred up for Pacific noir nights: T'Maro, an amaro sweetened with locally grown dates, is mixed with overproof high-rye Bourbon, herbal Spanish red vermouth, orange cacao bitters from San Francisco & finished with a Sherry-brandied cherry from Andy's Orchard. -
FERN BAR
Super Juice Frozay
"Super juice," a term for a sustainable citrus juicing method, significantly reduces waste and emissions by increasing the yield of juice and utilizing the entire fruit. Instead of discarding the citrus peels after squeezing, the peels are blended with acids and water to create a stable, long-lasting juice concentrate. This method has a number of climate-saving benefits, especially for bars and restaurants. -
RAMEN GAIJIN
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GOOD COMPANY
Dirty Dancing
A blend of rich roasts and black tea celebrates the rich local flavors of Sol Luna Coffee WhiskeyTea Before Coffee
Enjoy responsibly with an N/A cold brew martini featuring BARE Zero Proof spiced rumIsland Coffee
Our signature alternative to an espresso martini made with Teleo Coffee -
TRUST
*Participants with an asterisk are ZFP Members. In addition to participating in Dirty Drinks, they contribute a portion of their sales year round to fund our Restore Grants!
BUSINESS SIGN UP
Fast Company named Zero Foodprint the most innovative company in agriculture for “a model so simple, it becomes radical.” We’re sticking true to that with this campaign: low effort, big impact.
SIGN UP
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Fill out a quick form and make a $50 contribution to ZFP’s Restore Grants. After signing up, we’ll give you access to a portal with a variety of marketing assets you can use to promote your participation.
GET DIRTY
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From Aug 25 - Sep 1, serve your spin on a dirty drink! Whether it’s something classic (olive juice in a martini) or creative (a cocktail inspired by soil?), there are endless ways to dirty a drink.
CULTIVATE CHANGE
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For each dirty drink you sell during the campaign week, you’ll contribute $1 to ZFP’s Restore Grants. Pooled together, those funds will be distributed to farmers for compost, cover crop planting, and projects that turn dirt into healthy soil. See farm stories.
PARTiCiPATiON FAQs
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Dirty Drinks is for anyone in the bar and bev industry that wants to help us build healthy soil! As long as you complete sign-up and serve a dirty drink, you’re in!
Current ZFP Members are invited to participate in Dirty Drinks without any additional contributions. -
Dirty Drinks is a week-long campaign that takes place from August 25th to September 1st, 2025.
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Zero Foodprint is a 501(c)(3) nonprofit organization that teams up with food businesses to generate grants for farmers and ranchers. 100% of participant contributions (including the initial participation contribution) are sent directly to growers implementing practices that draw carbon out of the atmosphere and build healthy soil.
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outreach@zerofoodprint.org