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Author Notes: 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
Makes: 1 (big!) martini
ounces dry vermouth
1/2 to 3/4
ounces sour pickle brine, to taste
- 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.
- This recipe is a Community Pick!