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Ingredients
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Martini
Garnish & finishing
Cured lemon brine (makes ~1 cup; you will use 0.5 tsp per cocktail)
Method
Cured lemon brine (prepare ahead, 2–3 days)
- 1
Sterilize and prepare lemons
Wash lemons thoroughly. Using a sharp knife, cut each lemon into thin rounds (about 1/8" thick) or into quarters if you prefer a chunkier cure. Remove any seeds.
- 2
Make brine
In a non-reactive saucepan combine water, white wine vinegar, kosher salt, and sugar. Warm gently just until salt and sugar dissolve; do not boil. Remove from heat and let cool to room temperature.
- 3
Jar and cure
Place lemon slices in a clean glass jar. Add bay leaf and coriander seeds if using. Pour cooled brine over lemons so they are fully submerged, seal jar, and refrigerate for at least 48 hours. Brine will develop a bright, salty-citrus flavor; keep refrigerated up to 2 weeks. Reserve brine—strain into a clean bottle and store refrigerated. You will use 0.5 tsp per cocktail.
Martini assembly
- 4
- 5
Optional vermouth rinse
If using a dry vermouth rinse: pour 0.25 tsp dry vermouth into the chilled glass, swirl to coat the inside, then discard excess. This adds a subtle aromatic backbone; skip if you prefer a drier, brighter profile.
- 6
Mix
In a mixing glass or shaker filled with ice, combine 2.5 oz Ketel One vodka, 0.5 oz elderflower liqueur, 0.25 oz fresh lemon juice, and 0.5 tsp cured lemon brine. Stir for 20–30 seconds (or gently shake 8–10 seconds if you prefer a slightly more aerated texture) until well chilled and properly diluted.
- 7
Strain and finish
Discard ice or water from the chilled serving glass if used. Double-strain the cocktail into the chilled glass using a Hawthorne and fine mesh strainer (or a fine Julep strainer) to remove any small ice chips and pulp for a clean presentation.
- 8
- 9
Serve
Serve immediately while very cold. The cured lemon brine gives a savory-bright note that balances the floral elderflower and clean vodka.