Ingredients:

  • 2.5 oz premium vodka
  • 0.5 oz extra dry vermouth
  • 1.0 oz high-quality dill pickle brine
  • 1-2 cornichons
  • 1 dash celery bitters
  • 1 fresh dill sprig

Instructions:

  1. Place your martini or coupe glass in the freezer for 20 minutes to ensure it is ultra-cold.
  2. Fill a stainless steel cocktail shaker 3/4 full with large, fresh ice cubes.
  3. Pour 75 ml vodka and 15 ml dry vermouth into the shaker. Add 30 ml of the dill pickle brine. Add a dash of celery bitters if desired.
  4. Secure the lid and shake vigorously for 15 seconds until the shaker is painfully cold to touch.
  5. Double strain the mixture through a Hawthorne strainer and a fine-mesh sieve into the chilled glass to remove ice shards.
  6. Garnish with cornichons on a cocktail pick and a fresh dill sprig.