Well Pickle Me Pink!
I decided that I needed to write a post about the (dirty) pickletini, a (vodka) martini that uses a pickle spear and pickle juice in place of olives and olive juice. Now I can already see you haters out there scrunching your nose at this, but honestly, if you like dirty martinis you will love this salty goodness. And trust me that the pickle doesn’t have to look like doo-doo in a martini glass, like the above pic.
More after the jump…
Okay, I admit that I might be too excited about this, but c’mon, this is pretty cool. Not only can you download the whole book, you can look at recipes by pickle potency and type of meal. Let’s take an example. Choose ‘medium’ and ‘just the juice’ and you get recipes for a Bloody Mark and Dill Sandwich Butter. Yum!
According to Gedney, here’s what a pickletini entails (this is much more involved than just replacing olives/olive juice with pickles/pickle juice):
· 1 bottle (.750L) premium vodka (all natural potato vodkas like Wyborowa work best)
· 1/2 cup GEDNEY Dill Pickle juice (strained juice from hot dills, or spicy spears work best)
· 1/2 cup dry vermouth
· 2 lemons
· 2 fresh hot red chile peppers, split
· 8 whole star anise ‘buds’
· 1/4 cup juniper
Zest lemons and place zest and split chiles in the bottom of a sterilized 1 liter glass mason jar with a hinged lid. Reserve the rest of the lemons for another use. Fill with the vermouth, pickle juice, juniper berries and star anise buds. Place in freezer for 1 week and then serve in chilled martini glasses. Garnish with baby dill pickles.
Sounds spicy and exotic!!
Picklicious includes recipes for appetizers, soups, salads, and more. I’ll report back to ES with any must eats and with my verdict on the Gedney pickletini.