I like a 3 to 2 ratio of floral, botanical gin to bone-dry vermouth, but feel free to adjust—this is all very personal. And if you don't have pickle brine but still want a martini, substitute with green olive or even caper brine. —Emma Laperruque
1 (big!) martini
2 1/4 ounces
1 1/2 ounces
1/2 to 3/4 ounces
sour pickle brine, to taste
In This Recipe
Fill a shaker with glass. Add the gin, vermouth, and pickle brine. Shake until very, very cold. Strain into a coupe. Adjust brine to taste. Add cornichon.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.