Freezer-Door Dill Pickletini
A make-ahead gin martini built right in the bottle, with dill pickle brine and dry vermouth blended in for a briny, ice-cold pour straight from the freezer.
- 17 ozgin
- 3⅜ ozdry vermouth
- 3⅜ ozpickle brine
- 1⅝ ozwater
- Baby gherkin or cornichongarnish
- 1Pour about 8.5 oz of gin out of a fresh 750 ml bottle and set it aside for another use, leaving room in the bottle for the other ingredients.
- 2Using a funnel, add the dry vermouth, pickle brine, and water directly into the gin bottle.
- 3Cap the bottle tightly and shake for about 10 seconds to combine everything.
- 4Store the bottle upright in the freezer door for at least 8 hours, ideally overnight.
- 5Chill your serving glasses in the freezer for 20 minutes before pouring.
- 6Pour straight from the bottle into the frosted glass and garnish with a gherkin or cornichon.
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The dirty martini has been swapping in pickle brine for olive juice for years, and the pickle martini picked up steam on food blogs and grocery brand marketing through the mid-2020s as pickle brine's savory reputation grew. This version leans on the freezer-door batching method, a make-ahead bar trick where the full cocktail, minus ice, is built directly in the spirit bottle and stored in the freezer so it is ready to pour ice-cold whenever it is time for a drink.
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Everything you need to make a great Freezer-Door Dill Pickletini at home.
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