The Garden Tipple: Pickled Summer Martini

Pickled Martini

We’re a bit pickled, Boozers. A bumper crop of adorable Mexican Sour Gherkins in the cocktail garden left us somewhat overwhelmed, until we decided to just pickle the little darlings. And, to make it a bit more fun, we pickled them in tequila, which they liked just fine, thank you very much, providing us with two excellent ingredients for a perfectly summery martini: a pickled cucumber garnish and a tasty brine to stand in for the vermouth.

The trick to a really good martini is to make sure that every ingredient is really cold — from the liquor to the garnish to the glass itself — and there’s kind of nothing more luscious on a sticky summer evening when you’ve dragged yourself home from work than to be presented with a perfectly chilled cocktail just as you open the front door, calling out “Lucy, I’m home!” Our Pickled Summer Martini will hit that spot.

Pickled Summer Martini

Some people like a gin martini, some like vodka, so the liquor you use here is really up to you. We chose to use our favorite Catoctin Creek Watershed Gin, which is rye-based, because we like its herbaceous bite, but we can enjoy it equally well with the smooth richness of Boyd & Blair’s Potato Vodka. Check out your local distilleries and give them some love.

2 ounces chilled gin or vodka

1 ounce fresh cucumber juice (recipe below – you’ll need a cucumber)

a few drops of pickle brine, preferably from our Tequila-Pickled Gherkins  (you could also substitute brine from a jar of cornichons)

Several pickled gherkins or cornichons, for garnish

First, make the cucumber juice. Take a fresh peeled cucumber, cut into chunks, and put it in a blender with a tablespoon or two of water. Blend on high until liquefied, then strain. Discard pulp and chill the remaining liquid thoroughly, at least 30 minutes.

Then, take a martini glass and rinse the outside of it lightly in cold water, shaking off the excess. Then add a few drops of pickle brine to the glass and coat the glass well with the brine, pouring off any excess. Put a few pickled gherkins on a cocktail skewer and place in the glass, then put the whole thing in the freezer for 15 minutes. Chilling the garnish this way helps keep that martini really cold when you serve it.

When the cucumber juice and martini glass with the garnish are sufficiently chilled, pour the cucumber juice and gin or vodka into a cocktail shaker with a few ice cubes. Shake vigorously, then strain into the chilled martini glass with garnish. Serve immediately.

 

 

 

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