Ditch the olive juice and reach for pickles instead to create that classic tang of a martini that is perfectly salty and smooth. If pickles are your thing, you’re going to obsess over this Pickle Juice Martini recipe.
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The Best Pickle Juice Martini
This Pickle Martini is a unique and tangy twist on the classic cocktail, featuring the briny pickle flavor infused into a martini, creating a savory and refreshing libation with a delightful pickle garnish.
Its zesty combination of vodka with pickle brine makes it a distinct and adventurous choice for those who enjoy a bracing, unconventional cocktail experience. I love a classic dirty martini, but I love this fun twist on the recipe BECAUSE PICKLES > OLIVES ANYDAY.
Genius Recipe Ideation
Lee, founder of Fit Foodie Finds, and I were working together in the studio with their team and we were all brainstorming a fun social collaboration between our two brands. Inspired by the jars in the refrigerator with not much left and our love for cocktails, we created 6 recipes that are apart of our original, #BottomOfTheBarrel Series.
THE BEST PART? All of the cocktails are made IN the food jar. Like this Half Bottle of Wine Sangria. How about that for creativity? We kicked off the series with this Pickle Jar Martini Recipe.
Minimal Ingredients Needed
- Pickle Juice - Avoid any sweet pickles! We don't want this to turn into a sugary cocktail.
- Vermouth - Vermouth is a type of fortified wine. Opt for extra dry vermouth.
- Vodka - I opted for Titos.
- Pickle Spears & Dill Sprigs - For garnish.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Feel free to replace this with Gin as it pairs well with the brininess of pickle juice and adds a botanical dimension to the martini
- For a lighter, more herbal twist, consider using Lillet Blanc or Lillet Rose instead of Vermouth.
- Experiment with different types of pickle juice! My favorite is Dill pickle juice (and the classic choice), but bread and butter pickle juice would have less tang or spicy pickles could add some heat! Totally up to you.
How to Make a Pickle Cocktail
1. Place the martini glasses in the freezer 10 minutes before you make the martinis.
2. Add the vermouth, vodka, fresh dill, and some ice to the pickle jar. Place the lid back on and shake vigorously.
3. Take the chilled martini glass out of the freezer. Placing a fine sieve (or this OXO strainer that we love) over the top of the pickle jar, pour the martini into both glasses.
Garnish with pickle spears and fresh dill. ENJOY!
You do not have to freeze the glasses before making these, but it is ideal.
What kind of pickles are BEST for a pickle martini?
A dirty pickle martini does best with a more savory pickle. Sweet pickles with the vodka don't go great together in my experience. I used Kosher dill pickle juice, but many different types of pickles can also work.
Try different brines: perhaps brine from garlic dill pickles or a variety with a little heat for a Spicy Pickle Martini would be delicious, too.
Instead of pickle slices as garnish, assemble a colorful skewer with pickled vegetables (like pickled carrot, tomato, and olives) for a visually appealing and tasty garnish!
Vermouth is used in martinis to add depth of flavor, aroma, and complexity to the cocktail. A classic martini is a simple and elegant cocktail made with gin or vodka, and vermouth.
A "wet" martini has more vermouth, making it slightly sweeter and less alcoholic, while a "dry" martini has less vermouth, allowing the base spirit to take the forefront.
Whether you should stir or shake a martini depends on your personal preference and the specific martini recipe you're following.
Stirring is the traditional method for making a martini and is often preferred for cocktails made primarily with clear spirits like gin or vodka.Stirring is typically used for making "dry" martinis, where you want to chill and dilute the martini without overly agitating or "bruising" the spirits. Bruising refers to excessive aeration or frothing, which can change the texture and taste of the cocktail.
Shaking a martini is a more vigorous method that involves shaking the cocktail shaker with ice and ingredients to create a frothy and well-chilled drink. It's commonly used for making "wet" or "dirty" martinis, which may include olive brine or fruit juices.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Pickle Juice Martini
- pickle jar
- cocktail strainer
- Jigger *or measuring spoon, see note
- 3 oz dill pickle juice
- 1.5 oz vermouth
- 3 oz vodka
- 2 pickle spears
- 1 sprig fresh dill
- Place the martini glasses in the freezer 10 minutes before you make the martinis.
- Add the vermouth, vodka, fresh dill, and some ice to the pickle jar. Place the lid back on and shake vigorously.
- Take the chilled martini glass out of the freezer. Placing a fine sieve (or this OXO strainer that we love) over the top of the pickle jar, pour the martini into both glasses.
- Garnish with pickle spears and fresh dill. ENJOY!
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Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Pickle Juice Martini calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
NOTE: this is counting the alcohol as strictly carbs - remember, if you are counting your macros & alcohol, this is a good reference: Macrostax | How To Calculate Alcohol for Macro Counting
TO COUNT YOUR ALCOHOL AS A CARBOHYDRATE: Use the total number of calories in a drink divided by 4 (Example: 5 ounces of Red Zinfandel = 132 calories 132 calories/4 = 33g Carbs. TO COUNT YOUR ALCOHOL AS A FAT: Use the total number of calories in a drink divided by 9 (Example: 5 ounces of Red Zinfandel = 132 calories 132 calories/9 = 15g Fat) TO COUNT YOUR ALCOHOL AS BOTH A CARBOHYDRATE AND A FAT: Use the a portion of the total number of calories in a drink divided by 4 Use the remainder of the total number of calories in a drink divided by 9. Example: 5 ounces of Red Zinfandel = 132 calories 66 calories/4 = 16.5g Carbs 66 calories/9 = 7g Fat
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