Pickle Martini
Vodka, dry vermouth, and dill pickle brine — the pickleback (Bushwick Country Club, Brooklyn, c. 2006) refined into martini format, riding the 2010s pickle trend.
- 2½ ozvodka
- ½ ozdry vermouth
- ¾ ozpickle brine
- Dill pickle spear, fresh dillgarnish
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The Pickle Martini emerged from the pickleback shot trend of the mid-2000s, when bartenders discovered that a shot of pickle brine chased with whiskey produced a surprisingly harmonious flavor combination. The pickleback was popularized at the Bushwick Country Club bar in Brooklyn around 2006, and the concept spread rapidly through the American craft cocktail community. The Pickle Martini takes this brine-forward concept into a more refined format, substituting olive brine in a traditional dirty martini with pickle brine — typically from dill pickles — to create a tangier, more herbaceous savory profile. The drink gained further momentum during the broader pickle-flavored food and beverage trend of the 2010s, when pickle chips, pickle juice sports drinks, and pickle-flavored snack foods all surged in commercial popularity.
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