The One Thing You Should Be Doing with Leftover Pickle Juice
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As a lover of both dill pickles and dirty martinis, chef Hailee Catalano’s video for pickle martinis immediately caught my attention. Pickle brine really isn’t that different from olive brine, and most people end up with leftover brine from the jar, so what could go wrong? I’d already tried swapping out olive brine with the brine of my favorite pickled chili peppers, so I was curious to see how classic dill pickle flavors would compare.
How to Make a Pickle Martini
I, like Catalano, prefer my martinis shaken until very, very cold, so I built my martini in a cocktail shaker. To the shaker, add two ounces gin, a splash of dry vermouth (I used 1/2 ounce), and 1 1/2 ounces of pickle juice. (Catalano used 1 ounce, but I thought I’d add a little extra, as I like my martinis on the salty side.)
Fill the shaker with ice and shake until very cold, about 30 seconds. Pour into chilled martini glass and serve garnished with pickles.
My Honest Review of the Pickle Martini
I really liked this twist on a classic dirty martini. The dill pickle seasonings really came through, giving the cocktail some herbaceous notes and subtle flavors of dry spices, like mustard and caraway seed, which complemented the herbal flavor of the gin well (although I do think this recipe would be nice with vodka, too). The salinity of the pickle brine — in my case, Claussen kosher dill pickles — was pretty similar to your average olive brine. I wouldn’t add more than 1 1/2 ounces, as to not overpower your spirit of choice.
It may take a try or two to achieve the perfect ratios, but if you love dill pickles, this twist on a martini is definitely worth trying. And for olive haters, this may be the substitute you’ve been waiting for.
