Long gone are the days of “shaken, not stirred” for the humble martini. Bartenders across the globe are creating everything from Apple-tinis to the “Cuckoo Martini” (made with cinnamon schnapps and cherry syrup).
Chef Andy Varela of Maitland Mountain Farm in Salem, Mass., is a creative bartender and shares his recipe for the spicy and dirty Pickle Martini.
Using one of his favorite pickles, Holly’s Spicy Pickles, which can be purchased from Maitland Mountain Farm, Varela gives the martini a kick in the glass. On its own, this pickle brine has quite the bite (the brine contains dill, coriander, garlic, jalapeno, cardamom and cinnamon), but Varela’s recipe turns up the martini’s heat even further by adding hot sauce.
In the end, the abundance of spicy ingredients blend and become slightly mute when combined with vodka, Varela likes the sharp, crisp flavor found in Beauport Vodka, distilled in Gloucester by Ryan & Wood.
This drink will certainly appease the pickle lover in your house, but it will surely spark vast excitement in your guests at your next party. Chances are you’ll be the first person to serve your friends this unique beverage, but once your friends give this a try, you certainly won’t be the last.
Looking for more drinks and drink inspiration? Browse online through our other drink recipe videos at http://food.gloucestertimes.com/recipe-videos/Beverage/ for unique party beverage ideas as well as traditional mixed drink recipes.
Prep Time: 5 minutes
Cook Time: 5 minutes
4 ounces vodka
2 ounces pickle juice
1/4 teaspoon of sriracha hot sauce
1 pickle wedge
1. Add liquids to a large cup or speed cup.
2. Add ice.
3. Shake in speed cup vigorously for 20 seconds.
4. Strain into a martini glass and garnish with a pickle wedge.
Recipe courtesy Andy Varela, Maitland Mountain Farms of Salem, Mass., 2013.