Parlour Pickle – Tini Recipe

Chill a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while you mix the cocktail.

If you prefer a salted rim, run a pickle wedge around the glass rim and dip lightly into coarse salt. Alternatively, set aside 0.25 oz pickle brine to rinse the glass.

Combine ingredients

Fill a mixing glass with ice. Add 2 oz vodka, 0.75 oz blanc vermouth, and 0.5 oz house pickle brine.

Stir

Stir the mixture thoroughly for 20–30 seconds (about 20–30 full revolutions) until well chilled and slightly diluted. The goal is a clear, silky texture without aeration.

If using the optional rinse, discard ice/water from the chilled glass and pour 0.25 oz pickle brine into the glass, swirl to coat the inside, and discard excess.

Strain the stirred cocktail into the chilled coupe or martini glass using a fine strainer to catch any tiny ice shards.

Garnish with two Parlour pickles speared on a cocktail pick and rest across the rim. Add the pickled pearl onion if using for an extra tangy bite.

Serve immediately. Provide an extra pickle on the side if desired.