Ceci n'est pas une martini.

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A French friend once told me a martini could only be called so if it consists of vodka or gin, and vermouth. Anything more than that, she said, is not a martini. As Margritte pointed out in the late 1920's, we would be lying if we called something that may not be, fact. This is a collection of my very own original creations.
Call them what you like.

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Fickle Pickle

Vodka

Half-sour pickles

Mix ice cold vodka with 3 tbsp. of the half-sour pickle juice in a chilled shaker. Shake. Pour.

To make the garnish, slice 1/4 inch rounds and pat dry with a paper towel. I use a grill pan, but a regular grill will work. Place the pickled on the grill pan over high heat. They take about 2 1/2 minutes per side to get some color.

Pickle juice martinis aren’t uncommon. Typically they are made using urine-colored Y2k style pickle juice. Hate it. Use a refrigerated brand or make them yourself.

Since “grill essence” isn’t sold by the bottle, use this technique to add extra flavor to this martini. Perfectly pairs with a deli sandwich and the perfect sidekick to some cookout food.