Pickle & Preserve

Pickle Brine Martini

February 16, 2018
Photo by Julia Gartland
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
Ingredients
  • 2 1/4 ounces gin
  • 1 1/2 ounces dry vermouth
  • 1/2 to 3/4 ounces sour pickle brine, to taste
  • 1 cornichon
In This Recipe
Directions
  1. 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.

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Emma is a writer and recipe developer 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., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.