This is a classic martini garnished with a pickled gherkin. It’s very simple and savoury, with a hint of sweet ‘n’ sour from the pickle brine.

I usually refer to this as a martini served ‘Polish style’ because of the ubiquitous connection of gherkins being served with spirits in Polish drinking culture. It goes well with both gin and vodka, although vodka is a more Polish offering.

Flavour

It’s less sharp than a Gibson Martini and there’s something quite striking about the dark green, knobbled, organic garnish in the clear drink served in a geometric glass.

It’s also an excellent variation for when you find yourself without olives or fresh lemons. It can be a really handy backup in northern or remote parts of the world for example.

Trimming the Beast

I would recommend trimming or cutting larger gherkins so they fit nicely into the glass.

You don’t want the pickle causing a spillage or falling into your face while you drink.

They can be quite substantial, almost threatening, if left untamed.

You can also serve the gherkins on the side. They are an excellent martini accompaniment in general, even if you’re enjoying another type of martini like a Classic, Gibson, Dirty or Filthy.

Go Miniature

Cornichons or mini gherkins are absolutely acceptable to use as well by the way, such as these from Opies.

Some hardcore ogórki fans might complain, but cornichons are much more delicate and elegant which definitely suits some drinkers more.

How to make a Pickle Martini

Okay let’s jump to it. It’s fairly simple.

You will need

A V-shaped martini glass, ideally stored in the freezer for at least 20 minutes, if not many hours.

Gin or vodka, stored in the freezer for at least six hours (and preferably eight or more).

Vermouth, stored in the fridge, and I would recommend dry vermouth for this, given that the pickle brings its own sweetness, but if you prefer a sweeter martini, go right ahead and use a vermouth Bianco.

Oh, pickles, you’re going to need pickles, specifically ogórki/gherkin/pickled cucumber type pickles, and you want them robust. If you want a lighter pickle, try the Tsukemono Gibson.

How to Pour

Simply pour a standard martini, such as a Classic Martini or a Vodka Martini but without the lemon or olive to garnish.

This means pouring the vermouth into the V-shaped glass to taste (usually 2 – 15ml or 0.5 – 3 teaspoons), then topping it up with the gin or vodka, around 80 – 120ml or 3 – 4 US fluid ounces, depending on your preferences.

Finally, take a gherkin and cut it to an appropriate size, skewer it with a toothpick, use it to stir the drink then place it into the glass.

Serve and enjoy!

Juice

When I serve a Gibson, I often add a teaspoon of the pickle juice to enhance the flavour. This works just as well with a Pickle Martini, if you don’t mind it being a little sweeter than a cold, dry Classic Martini.

This might not be a worthy variation for the dessicated die hard fans of the Bone Dry Martini though, so if that’s your jam, just enjoy the pickles on the side. As a food group, they’re pretty hydrating at least.

Otherwise enjoy this crunchy, sweet ‘n’ sour variation on the classic martini.