Dirty Lemon Martini
This salty-sweet martini marries preserved lemon, a pickled, salty-tart fermented citrus often used in Moroccan cuisine, with a citrus-forward gin (try Tanqueray 10, Citadelle’s Jardin D’Été or Malfy Con Limone). Note that the vermouth is blanc, not the standard dry, which makes for a slightly sweeter note that balances out the saltiness of the preserved lemon. If you like it drier, stick to dry vermouth; if you like a dirtier martini, add more lemon brine.
Preserved lemon can be found at well-stocked supermarkets and online.
Ingredients
- 1 thin slice preserved lemon, for garnish
- Ice
- Dash of orange bitters
- 2 ounces gin
- 1 ounce bianco or blanc vermouth (such as Dolin)
- 1 to 2 teaspoons preserved lemon brine, to taste
- 1 strip fresh lemon peel
Directions
Step 1
Thread the preserved lemon slice with a cocktail pick and set in a cocktail coupe or martini glass; transfer to the freezer.
Step 2
Add ice to a mixing glass, followed by the bitters, gin, vermouth and lemon brine. Stir to dilute and chill, about 10 seconds.
Step 3
Strain the drink into the chilled cocktail glass. Express the strip of fresh lemon peel over the surface of the drink, then discard it and serve.
Step 4
NOTE: Nutritional analysis is unavailable because of the variable amount of sodium in the preserved lemon brine.