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Hello from my comically large martini glass. I will always love the dirty martini. It was my gateway into the wild and wonderful world of gin, and I love any excuse to drink brine. After all, the key to making a classic dirty martini lies in letting the brine replace—rather than supplement—some of the vermouth, so as not to over-dilute the gin. A ratio of 2-1/4 ounce gin, 1/2-ounce brine, and 1/4-ounce vermouth makes a beautifully salty gin drink, but even a flawless classic can use an update every now and again. Here are four ways you can filth your cocktail up a little, should you ever need to break out of this very specific rut. Switch out the brine I have been shouting about the pickletini for years, and a lot of people have shouted back right back at me. Some of those shouts have been hurtful, but I remain steadfast in my dedication to this salty, sour cocktail. Using pickle brine instead of olive brine adds acid to your drink, invigorating it with brightness. A standard neon green dill brine works quite well, as does the Trader Joe’s cornichon brine, or any other liquid that serves as the brining agent for a cucumber pickle. I’m also quite partial to pickled green tomato brine, caper brine, pickled onion brine (for a dirty Gibson), and pickled ginger brine . Pretty much any brine will work, is what I’m saying. Rinse the glass with Scotch Salt and smoke play very […]