If you're like us, the idea of intentionally enjoying a martini did not settle in until after those infamous college party days. Why would you actually want to taste the booze when you can smother it under layers of sugary juices and sodas and chug it as quickly as possible?
But eventually, we all grow up and realize that a good martini is not only an excuse to really savor good booze, but perhaps also an opportunity to get some veggies into your liquid diet.
It was a good friend Anita in Charleston, SC who deserves the thanks in this case. The entire door of her refrigerator was full of little jars of pickled veggies - all with one purpose - garnishing a martini. Be it pickled 'dilly beans' or a jar of Tomolives (tasty little pickled green tomatoes), her supply of pickled veggies was matched only by the pickled livers of her guests.
Speaking of guests...our 3st of the Month members had a chance to taste Prairie Organic Gin for themselves at our August 3st kickoff event. Unlike some gins, the flavors of Prairie are subtle with soft juniper notes. It's the perfect vehicle for a spin on a classic gin martini - aka pickled salad bar - if you ask us. Just be sure you're using dill/sour pickles, not sweet ones.
2 oz Prairie Organic Gin
.5 oz dry vermouth
1 bar spoon pickle juice
assorted pickled veggies and olives
sprig of fresh dill (optional)
Start by chilling down your martini glass with ice. You need a good, cold glass for a martini - this is not optional. Then fill your shaker with ice and add the gin, vermouth and bar spoon of pickle juice. Cover and gyrate to chill. You don't want to shake it, as this will water down the flavors. Discard ice from martini glass and strain cocktail into glass. Garnish with assorted pickled veggies and a sprig of dill.