Krautini (Combo)

I was struck by inspiration when I was drinking a Dirty Martini after work. The olive brine in a cocktail is pleasing and appetizing and really goes well with salty food like nuts and pretzels. Why then, with the exception of the Gibson, are there so few savory Martinis?

The idea of pickled cabbage suggested itself as I fixed a bratwurst for dinner. Why not make a Martini with a little of the cabbage juice in it. I tried it two ways, a gin and a vodka drink, and with two kinds of sour kraut, the white and the red cabbage. The one constant was the Rivata dry vermouth with its heavy herbal notes and slight cabbage scent.

Both drinks worked out really well. the white cabbage juice with MurLarkey Divine Clarity vodka was a great combo. Divine Clarity already has a slight bitter dullness (I detect, but no one else seems to think so) that lends itself well to olive and wine cocktails. The white cabbage made this Dirty Martini variation sour with vinegar zip that was every bit as interesting as a standard Dirty Martini.

The red cabbage juice added to MurLarkey ImaGination gin was sweeter but earthy, a bitterness well suited to rosemary and basil notes you find in the gin. Here is the recipe with proportions that work as well for one as another.

•  3 oz. gin or vodka (MurLarkey ImaGination gin or Divine Clarity vodka)
• 1/2 oz. dry vermouth (Rivata Italian used)
• 1 tsp. sour kraut juice (red or white)

Combine ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass.