No. 71Off the Menu
Pickle Negroni
Equal parts, bitter and bold, with a quarter ounce of the jar.
The Pickle Negroni is the equal-parts classic, gin, Campari and sweet vermouth, stirred over a big cube with a quarter ounce of dill pickle brine. The salt tames the bitterness and makes the orange and herbs pop, a trick bartenders already use with olive brine and saline. It is bittersweet, savory and slow.
21+Updated
Brine2/52 of 5
HeatNonenone
StrengthHigh
- Glass
- rocks glass
- Method
- Stirred
- Time
- 3 min
- Makes
- 1 drink
Ingredients
Make it for
Units
Amounts for 1, in ounces.
- 1 oz gin
- 1 oz bitter red aperitif (such as Campari)
- 1 oz sweet vermouth
- ¼ oz dill pickle brine (strained, from the jar)
- orange peel (for garnish)
- 2 cornichons (on a pick, for garnish) optional
- Glass
- rocks glass
- Garnish
- orange peel and cornichon on a pick
How to make it
- Add the gin, aperitif, sweet vermouth and pickle brine to a mixing glass.
- Fill it with ice and stir for about 20 seconds.
- Strain into a rocks glass over one large ice cube.
- Express the orange peel over the drink and tuck it in.
- Add the cornichon pick.
Bar tips
- Keep opened vermouth in the fridge. It is wine, and it goes stale on the shelf within weeks.
- Start with a quarter ounce of brine. Any more and the drink turns from savory to salty.
Make it your own
- Use bourbon instead of gin for a Pickle Boulevardier.
- Top it with 2 oz prosecco in a wine glass for a briny Sbagliato-style drink.
Drink responsibly. This one is for adults of legal drinking age. Want it without the booze? The zero-proof drinks are just as briny.
Full recipe: dillin.org/recipes/pickle-negroni
