For being such a big fan of veggies and all things pickled, I thought it was only appropriate to write about delicious, savory, pickled martinis. One of the first pickled martinis I ever had was a fantastic pickled mushroom martini made by my favorite restaurant named Bolete, in Bethlehem Pennsylvania. The smooth martini mixed with the pickled umami mushroom flavor was to die for! Now, I order pickled cocktails anywhere I go.
Well, now is your chance to create your very own pickled martinis. Take a look at these recipes below, and see if you are inspired!
Pretty in Pink
- 5 oz. Tito’s Handmade Vodka*
- 5 oz. pickled beet brine (2 oz. or more for extra dirty)**
- splash of dry vermouth (optional)
- skewered pickled beets
- dill garnish
Directions: In a shaker with ice combine the vodka, brine, and vermouth. Shake well and serve either on the rocks, or strain into a martini glass. Then, garnish with beets and dill.
- 2 1/2 oz. London dry gin, infused with dried mushrooms for at least 24 hours
- 1/2 oz. dry vermouth
- Marinated mushroom for garnish
- Fresh lime, twist
Directions: In a glass or shaker filled with ice, combine gin and vermouth. Stir fir about 20 seconds, and strain into martini glass. Garnish with marinated mushroom and lime twist.
The Dirty Dill
- 6 shots vodka
- 1 shot extra dry vermouth
- 1/4 cup Dirty Dill Baby Dills juice
- Small dill pickles or cornichons (optional for garnish)
Directions: Shake the vodka, vermouth, and juice together with ice. Strain into a glass and garnish with cornichons.
Pickled Shallot Martini
- 16 small shallots (10 oz.), peeled, root ends trimmed
- 1/2 cup distilled white vinegar
- 2 bay leaves
- 1 Tbs. sugar
- 1 1/2 tsp. kosher salt
- 1 tsp. whole black peppercorns
- 1 tsp. whole coriander seeds
- 1 tsp. chopped fresh thyme, plus sprigs for garnish, optional
- 1 tsp. dry white vermouth, divided
- 1 cup chilled vodka
Boil vinegar, bay leaves, sugar, salt, peppercorns, coriander seeds, chopped thyme, and 1/2 cup water in medium saucepan. Then, add shallots, cover, and reduce heat to medium-low. Simmer for 4 minutes. Pour into a large 2-C glass and make sure shallots are fully submerged in liquid. Place another smaller glass on top of the shallots to weigh them down. Cover and Cool. Refrigerate for two days.
For the martinis, add ¼ tsp. of vermouth into a glass and strain 1 ½ tsp. of brine into a glass. Fill shaker with ice and add vodka. Shake and strain into the glasses with brine and vermouth. Garnish with thyme sprigs and skewer 4 shallots on a toothpick to place in the cocktail.
I hope you enjoy these pickled drinks!