Dirty dill martini with charred skewer
If that saline flavour you get from the olive in the martini is your favourite bit, then definitely give this cocktail a go. Fennel-infused gin meets vermouth and salty, tangy pickle brine for a beautifully refreshing take on the classic. Charring the olive and pickle garnish lightly adds just a touch of smoke, which really awakens the senses.
Ingredients
Metric
Imperial
- 250ml of gin
- 1 tsp fennel seeds
- 30ml of dry vermouth
- 1 sweet dill pickle, plus 30ml of its brine
- 4 dashes celery bitters
- 4 green olives
- olive oil, to drizzle
Equipment
- Blowtorch
Method
The day before, mix the gin and fennel seeds together and seal. Leave at room temperature overnight to infuse, then strain through a fine sieve. You’ll only need 120ml for these two drinks, but the gin will keep indefinitely
- 250ml of gin
- 1 tsp fennel seeds
Add the 120ml gin, vermouth, pickle brine and bitters to a cocktail shaker filled with ice. Stir or shake for 30 seconds until ice-cold, then strain into a martini glass
- 30ml of dry vermouth
- 30ml dill pickle brine
- 4 dashes celery bitters
Prepare the garnish by putting the dill pickle and olives on a toothpick or small skewer, then run a blowtorch over them until they blister and char
- 1 sweet dill pickle, sliced
- 4 green olives
Finish your martini with the skewer and a light drizzle of olive oil
- olive oil, to drizzle
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