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
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Ingredients
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2 1/4 ounces
gin
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1 1/2 ounces
dry vermouth
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1/2 to 3/4 ounces
sour pickle brine, to taste
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1
cornichon
Directions
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Fill a shaker with ice. Add the gin, vermouth, and pickle brine. Shake until very, very cold. Strain into a coupe. Adjust brine to taste. Add cornichon.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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