This gin-based Martini is a play on the traditional dirty version, substituting the brine from pickled kelp for olive juice. The result is a cocktail that delicately suggests the ocean.
Jena Ellenwood, Dear Irving | New York
- 2 ounces gin
- 1 ounce wine-pickled stipe brine (see Editor's Note)
Garnish: pickled stipe
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a chilled cocktail glass.
- Garnish with pickled stipe.
Pickled Kelp Stipe:
1 to 2 ounces sugar kelp stipes
6 ounces white wine vinegar
6 ounces white wine
6 ounces seawater or heavily salted water
1 teaspoon pickling spice
1 ½ teaspoon sugar
2 teaspoons salt
Crushed red pepper
3 juniper berries
6 coriander seeds
In a clean mason jar, combine sugar kelp, wine and vinegar. Set aside. In a small pot, combine the remaining ingredients and bring to a boil. Cool completely and then pour into mason jar. Marinate in refrigerator for at least 48 hours before using.