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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.

From Spirits columnist M. Carrie Allan.

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Ingredients

measuring cup

Servings: 1

Directions

Time Icon Total: 5 mins

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.

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From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

Published March 22, 2023

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