Author Notes: I like a 3 to 2 ratio of floral, botanical gin to bone-dry vermouth, but feel free to adjust—this is all very personal. And if you don't have pickle brine but still want a martini, substitute with green olive or even caper brine. 

Pickle Brine Martini

Makes 1 (big!) martini

• 2 1/4ounces gin
• 1 1/2ounces dry
• 1/2 to 3/4ounces sour pickle brine, to taste
• 1cornichon

1. Fill a shaker with glass. Add the gin, vermouth, and pickle brine. Shake until very, very cold. Strain into a coupe. Adjust brine to taste. Add cornichon.

https://food52.com/recipes/75599-pickle-brine-martini