Japanese Pickletini

In the American South, the pickle is an important everyday ingredient and is made of many different items, from cucumbers to okra, watermelon rind to peaches. When served batter-fried, it is, at base, a vinaigrette—the oil in the crisp exterior complements the acidity of the pickle. Pickles and pickle juice even turn up in bar culture; you’ll find a Texan shot of whiskey with a briny back, or a pickletini—a martini made with pickles instead of olives. I created this version of that ’tini fo