Food and Recipes Recipes Southern Pickletini Be the first to rate & review! 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 Rate PRINT Share Trending Videos Close this video player 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. Rate It Print