Dirty martinis have enjoyed a major resurgence in recent years, but this Frozen Dirty Martini gives the cocktail an entirely new personality. Instead of serving it straight from the shaker, this recipe combines freezer-chilled dill-infused vodka with a light, flaky pickle juice granita for a drink that’s equal parts cocktail and frozen treat. Every spoonful and sip delivers the bold, briny flavors martini lovers crave, while the frosty texture makes it especially refreshing on a hot summer day.

This very grown-up bevvie will find a place in your freezer until cool weather hits at the end of October. Infuse a bottle of vodka overnight with dill sprigs and then pop it in the freezer. Craft a wonderful granita made of dry vermouth, pickle juice, and water. Garnish with a gherkin and a sprig of dill. The briny, tart result of this process will tingle the taste buds even as it cools you down.

Frozen Dirty Martini

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• Author: Rachel Sinagra at Fig and Ash

Print Recipe

Description

Your favorite martini just became best friends with your freezer.

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Ingredients

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For the dill-infused vodka:

• Vodka (Boyd and Blair preferred)
• Fresh dill

For the pickle juice granita:

• 1 part dry vermouth
• 1 part pickle juice
• 1 part water

For the cocktail:

• 2 oz dill-infused vodka
• 1–2 tbsp pickle juice granita
• Gherkin for garnish
• Sprig of dill

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Instructions

For the dill-infused vodka:

1. Add a handful of fresh dill springs to the bottle and let sit overnight. The next day, remove dill and pop the vodka in the freezer.

For the pickle juice granita:

1. Add equal parts dry vermouth, pickle juice, and water in a bowl.
2. Pour into a baking sheet or large flat container. Place in freezer overnight.
3. The next day, scrape the flaky, slushy mix into a sealable container and keep in freezer until cocktail hour.

For the cocktail:

1. In a martini glass, add 2 oz of dill-infused vodka.
2. Top with a tablespoon or two of pickle juice granita.
3. Garnish with a gherkin and a sprig of dill.
4. Sip slowly and savor!

Recipe and Styling by Rachel Sinagra at Fig and Ash
Story by Keith Recker
Photography by Dave Bryce

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