I made it as described and found it too sweet. I reworked it a as pickle martini: 4 gin 1 vermouth 1 sauerkraut juice 1 pickle juice with pickle and dill garnish. Maybe a splash of syrup?
On this theme, can I recommend making a martini with the juice from the kind of fermented tomatoes that a Ukranian grandmother threw at a Russian drone a few years back?
Going to make this tonight and just read your amazingly helpful cocktail party planning 10
Tips so now also have to-do and ingredient lists ready and need to start experimenting with some dirty sour combos! Keen to have something to add to fizz as cleverly suggested. Would a dirty sour work??
Have been musing on the same lines - Apple Brandy Sour - using both West Country Cider Apple Brandy & Vinegar + sweetening/frothing to taste with a ‘sail’ garnish of desiccated apple slice skewered with M Cherry - call it a Wassail
I made it as described and found it too sweet. I reworked it a as pickle martini: 4 gin 1 vermouth 1 sauerkraut juice 1 pickle juice with pickle and dill garnish. Maybe a splash of syrup?
On this theme, can I recommend making a martini with the juice from the kind of fermented tomatoes that a Ukranian grandmother threw at a Russian drone a few years back?
Going to make this tonight and just read your amazingly helpful cocktail party planning 10
Tips so now also have to-do and ingredient lists ready and need to start experimenting with some dirty sour combos! Keen to have something to add to fizz as cleverly suggested. Would a dirty sour work??
Have been musing on the same lines - Apple Brandy Sour - using both West Country Cider Apple Brandy & Vinegar + sweetening/frothing to taste with a ‘sail’ garnish of desiccated apple slice skewered with M Cherry - call it a Wassail