Like a Dirty Martini? Try this extra-briny spin from The Spare Room.
2 oz. vodka (potato-based recommended)
1 oz. dill pickle brine (The Spare Room uses pickled carrot brine)
¾ oz. dry vermouth
2 dashes celery bitters
1 pinch of salt
Tools: barspoon, strainer
Garnish: pickled carrot, potato chips
Stir all the ingredients with ice, then strain into a chilled glass. Garnish with a pickled carrot and serve with potato chips on the side.
Yael Vengroff, The Spare Room, The Hollywood Roosevelt Hotel, Los Angeles
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