My adoring sister has the same affliction. When we were young, my parents couldn't keep pickles in the house for more than a couple days. And the brine would sometimes disappear before the pickles.
So once upon a time my sister and I were chatting by the liquor cabinet, mixing up a batch of dirty martinis when we started to talk about just how freakin' awesome the martinis would be if we substituted a pickle spear for the olive. Of course, she was out of pickles so it never materialized.
Not until last week.
I had purchased a jar of pickles for the new pad, and by some cosmic happenstance I also had all the fixings for a martini. I went straight to work.
Sadly, my sister was not around to partake in my concoction, but I captured the above photo with my phone and sent it to her.
A pickle martini is a fine post-run beverage, as the alcohol reduces pain and improves confidence. If you would like to have one, try my recipe.
- Gin (I used Beefeater)
- Dry Vermouth (Martini Rossi)
- Dill Pickles (Claussen)
- The "I" in R.I.C.E.
- Load up a martini glass with ice to chill
- Add ice to a shaker (or mixing glass)
- Pour 1 Tbsp. of dry vermouth into shaker
- Mix well to coat the ice and strain
- Remove ice from serving glass
- Add 1 jigger of gin, 1 Tbsp. of pickle brine to shaker
- Mix well and pour
- Add half a pickle spear for garnish and serve