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!