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As a lover of both dill pickles and dirty martinis<\/a>, chef Hailee Catalano<\/a>\u2019s video for pickle martinis<\/a> immediately caught my attention. Pickle brine really isn\u2019t that different from olive brine, and most people end up with leftover brine from the jar, so what could go wrong? I\u2019d already tried swapping out olive brine with the brine of my favorite pickled chili peppers<\/a>, so I was curious to see how classic dill pickle flavors would compare.<\/p>\n<\/div>\n<\/div>\n I, like Catalano, prefer my martinis shaken until very, very cold, so I built my martini in a cocktail shaker. To the shaker, add two ounces gin, a splash of dry vermouth (I used 1\/2 ounce), and 1 1\/2 ounces of pickle juice. (Catalano used 1 ounce, but I thought I\u2019d add a little extra, as I like my martinis on the salty side.)<\/p>\n<\/div>\n<\/div>\n Fill the shaker with ice and shake until very cold, about 30 seconds. Pour into chilled martini glass and serve garnished with pickles.<\/p>\n<\/div>\n<\/div>\n I really liked this twist on a classic dirty martini. The dill pickle seasonings really came through, giving the cocktail some herbaceous notes and subtle flavors of dry spices, like mustard and caraway seed, which complemented the herbal flavor of the gin well (although I do think this recipe would be nice with vodka, too). The salinity of the pickle brine \u2014 in my case, Claussen kosher dill pickles \u2014 was pretty similar to your average olive brine. I wouldn\u2019t add more than 1 1\/2 ounces, as to not overpower your spirit of choice.<\/p>\n<\/div>\n<\/div>\n It may take a try or two to achieve the perfect ratios, but if you love dill pickles<\/a>, this twist on a martini is definitely worth trying. And for olive haters, this may be the substitute you\u2019ve been waiting for.<\/p>\n<\/div>\n<\/div>\nHow to Make a Pickle Martini<\/h2>\n<\/p>\n<\/div>\n
My Honest Review of the Pickle Martini<\/h2>\n<\/p>\n<\/div>\n
Two Tips for Making Pickle Martinis<\/h2>\n<\/p>\n<\/div>\n