Southern Pickletini

This cocktail has real pucker power.

Southern Pickletini
Photo: Caitlin Bensel; Food Stylist: Torie Cox
Active Time:
2 mins
Total Time:
2 mins
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.


  • 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)


  1. 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.

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