Okra Martini

Add all of the ingredients to a mixing glass with ice. Stir to chill. Strain into the glass. Garnish.
Infused Dry VermouthFor a standard 750 ml bottle, place 1 lemongrass stalk (broken into pieces), 5 bay leaves, and a small handful of fresh thyme directly into the bottle. Give it a good shake to help submerge the ingredients, and shake periodically to help infuse. Let it sit for 48 hours, then strain and refrigerate. It will keep in the refrigerator for up to 4 weeks.

Pickled Okra BrineCombine 2 bunches of fresh dill and 2 bunches of thyme sprigs, 1 scotch bonnet, 1 pound of okra (trim stems, but do not cut into pods), 4 cloves of garlic (sliced), peppers, 1 Tbsp. of mustard seeds, 1 Tbsp. of coriander seeds, 1 tsp. of allspice berries, and 1 tsp. of black peppercorns in a container large enough to hold 4 quarts.

In a pot, whisk together the 2 tsp. of kosher salt, 1 Tbsp. of sugar, 2 cups of white vinegar, and 1 cup of water. Bring the mixture to a boil until the salt and sugar dissolve completely.

Carefully pour the hot brine over the okra mixture, making sure everything is fully submerged. Let the mixture cool, then cover and refrigerate.

Allow the pickles to cure for at least 3 days before serving. The flavor deepens over a full week. Will keep in the refrigerator for up to 3 months.