Every year for Christmas, Jedd gets me a bottle of caperberries.
Because I’m kind of obsessed with them.
One year we went out to dinner with another couple, and we split an antipasto appetizer – and lo and behold – there were caperberries on the platter!
I’d never had them before, and promptly fell in love with their salty flavor and slightly seedy texture.
So, this year when Jedd gave me the bottle, an idea popped into my head. Since they have a similar flavor to green olives, why not make them the basis of a dirty martini?
Hello, you salty, delicious drink, you were a hit as our “house cocktail,” during our New Year’s Eve party. But these would be just as delicious on a regular Saturday night.
Super Dirty Caperberry Martini
Yields 2 drinks, can easily be doubled.
6 oz. gin
2 oz. caperberry brine
1 oz. dry vermouth
2 teaspoons lemon juice
2 caperberries, for garnish
Lemon peel, for garnish
Place the gin, brine, vermouth, and lemon juice in a shaker with a handful of ice.
Shake well, until the outside of the shaker is frosty.
Divide caperberries between 2 martini glasses.
Strain into 2 martini glasses. Top with lemon peel.
(Photos by Launie Kettler)