The salt and vinegar martini, credited to bartender Yael Vengroff, has gained popularity since its early mention in a 2015 Los Angeles magazine. Originally served at The Spare Room, the cocktail combines potato vodka, dry vermouth, pickle brine, and a celery shrub garnish. Caitlinn Santiesteban, Beverage Operations & Inventory Manager in Miami, advises that real vinegar flavors often come from various brines, with olive brine being common. She encourages experimenting with different brines and even pickling your own vegetables to use their brine for enhanced flavors.
Caitlinn Santiesteban recommends starting by experimenting with different brines you enjoy. Olive brine is common, but brines from pickles, carrots, or onions can also work great.
To elevate your salt and vinegar martini, consider pickling your own vegetables. The brine from home-pickled cucumbers makes an excellent base for the cocktail.
Santiesteban describes white vinegar as crisp and clean, while white balsamic adds sweetness, creating a balance with the tanginess in martinis.
When finding the right balance between alcohol and brine, Santiesteban suggests adding small amounts of brine to your spirit and adjusting to taste.
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