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Recipe: Pickletini (Makes 1 liter)

• 1 bottle (.750 L) premium vodka (all natural potato vodkas like Wyborowa work best)
• ½ cup strained Dill Pickle Juice* (hot dills or spicy spears work best)
• ½ cup dry vermouth
• 2 lemons
• 2 fresh hot red chile peppers, split
• 8 whole star anise ‘buds’
• ¼ cup juniper berries


Zest lemons and place zest and split chiles in the bottom of a sterilized 1-liter glass mason jar with a hinged lid.

Fill with the vermouth, pickle juice, juniper berries and star anise buds.

Place in freezer for 1 week and then serve in chilled martini glasses.

Garnish with Baby Dill Pickles*.

* Try dill-licious pickles from Cain’s, Gedney and Del Monte®.
Recipe Created by Chef Andrew Zimmern


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