How to Make a We Can Pickle That?!
A signature Tanqueray martini from Bar Sur Mer.
♦ Difficulty Level: Moderate
BARTENDER Magazine’s Recommended Spirit: Tanqueray London Dry Gin
♦ 1.75 oz Butterfly-Infused Tanqueray London Dry Gin
♦ 0.25 oz Wakame-Infused Dolin Dry Vermouth
♦ 0.25 oz House-Fermented Red Onion Pickle Brine
♦ 3 drops Toasted Pistachio Oil (for float)
♦ Garnish: Skewered house-pickled baby carrot, cornichon, and pickled onion.
1. 1. For 2oz cocktail pour: Combine 1.75 oz butterfly gin, 0.25 oz wakame vermouth, and 0.25 oz red onion pickle brine in a mixing glass with ice.
2. 2. Stir thoroughly for 20 seconds to achieve optimal chill and precise savory dilution.
3. 3. Strain into a chilled mini coupe.
3. 4. Top with precise drops of toasted pistachio oil to float on the surface.
3. 5. Garnish with a skewered pickled carrot, cornichon, and pickled onion.
