The Dirty Mary

Liven up your everyday Bloody Mary with this tart variation. Made with brine-infused vodka and garnished with tart cornichons and a slice of meaty, savory salumi, this acerbic libation is a pickle lover’s dream. If you’re pressed for time, the pickle-infused vodka can be combined immediately before making the drink, but the multi-day resting time mellows the flavor and softens some of the vodka’s alcoholic bite.

The Dirty Mary The Dirty Mary
Liven up your everyday Bloody Mary with this tart variation. Made with brine-infused vodka and garnished with tart cornichons and a slice of meaty, savory salumi, this acerbic libation is a pickle lover's dream.
Yield: makes 4 Drinks

For the Pickle-Infused Vodka

  • 3 cups vodka
  • 1 cup pickle brine, unstrained

For the Cocktail

  • 4 cups tomato juice
  • 6 tbsp. fresh lemon juice
  • 4 tbsp. pickle brine
  • 4 tbsp. freshly grated horseradish (or more to taste)
  • 1 tsp. Worcestershire sauce, or more to taste
  • 1 tsp. freshly ground black pepper, or more to taste
  • 4 pickled green beans, for garnish
  • 4 cornichons, for garnish
  • 8 (1/4-inch) slices cacciatorini salami, for garnish

Instructions

  1. Make the pickle-infused vodka: Fill a large glass jar with vodka and pickle juice. Cover to airtight, and rest jar in a cool, dark place for 3 to 5 days.
  2. In a large pitcher, combine the tomato, lemon, and pickle juices and season with horseradish, Worcestershire, and black pepper; refrigerate until chilled.
  3. To serve, fill 4 glass with ice cubes. Pour 1½ ounces vodka in each glass, and top with tomato juice mixture. Garnish with cacciatorini, cornichons, and a pickled green bean spear.