Recipe by John Cusimano
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.
- 1 Spanish olive, plus a splash of brine
- 1 cocktail onion, plus a splash of brine
- 1 cornichon, plus a splash of brine
- 1 1/2 oz. gin
- 3/4 oz. dry vermouth
Spear the olive, onion, and cornichon on a cocktail pick. Pour the gin, vermouth, and brines into a cocktail shaker filled with ice; stir until chilled. Strain into a chilled martini glass. Garnish with the cocktail pick.