The other day I told you all about just about every kind of martini you could possibly make or order at a bar. If you missed it, don’t worry — it’s all there in Martinis 101.
Today I wanted to give you a pretty classic martini recipe without reinventing the wheel too much. An easy way to do that with any recipe is to change out just one ingredient. In a martini’s case, we can start with the garnish. I bet in your fridge there’s a jar of pickles and, unless you’re a martini fiend, I bet there’s not a jar of olives. (There’s probably not a jar of olives because you probably let me eat them all last time we hung out. Sorry not sorry.)
So, if you’re feeling sad because you’re out of olives (still not sorry) and all you want is a martini, then never fear. This Pickled Martini is for you. The only difference is you’re swapping pickle juice for olive juice and pickle slices for olives. This Pickled Martini is also for people who really hate olives. Or just really love pickles. (I still like olives way more.)
If you’re up for changing the garnishes even more, try a Gibson. It’s made with pickled cocktail onions, but you can learn more about it and other martinis in Martinis 101. Trust me, you don’t want to miss it. Happy Friday, friends! // susannah
Click through for the Pickled Martini recipe!
A pickled twist on the classic dirty martini
- 2 1/2 ounces gin or vodka
- 1/2 ounce dry vermouth
- 1/2 ounce pickle brine
- 1–2 small pickle slices, for garnish
- Chill cocktail glass in freezer for 5-10 minutes.
- To a cocktail shaker filled with ice, add gin/vodka, vermouth and pickle brine. Stir. Strain into chilled cocktail glass. Garnish with pickle slices.