Food and Recipes Recipes Southern Pickletini This cocktail has real pucker power. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on August 11, 2022 Print Share Share Tweet Pin Email Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 2 mins Total Time: 2 mins Yield: 1 cocktail (about 1/2 cup) Move over, dirty martini. The pickletini—with our clever Southern spin—is a tangier, more savory, arguably tastier cocktail. We love our pickled okra riff, but if okra isn't your thing, you can simply sub dill pickles (or cornichons). Dry vermouth adds a hint of herbal backbone, but you can omit it if you don't have it on hand. Despite 007's classic order, a traditional martini should be stirred, not shaken, so that it has a weightier mouthfeel (shaking aerates it) and is a bit less diluted. Ingredients 2 ½ fluid oz. vodka 1 fluid oz. pickled okra juice or dill pickle juice ½ fluid oz. dry vermouth (optional) Ice 1 pod pickled okra (or a small dill pickle, or 2 or 3 cornichons) Directions Combine vodka, okra juice, and vermouth in a cocktail shaker. Fill the shaker with ice; stir until the outside of the shaker is frosted and the cocktail is very cold. Strain into a martini glass. Garnish with an okra pod. Print