Filthiest Martini
Inspired By:
Kiesling (Detroit)
Complexity
Alcohol Level
4/5
Strong
Type
Martini
Preparation
Clarified
Glass
Coupe
Ice
INGREDIENTS
Nori-Infused SONKLIN (see Notes) • 750ml
Filthiest Martini Brine (see Notes) • 375ml
Rehydrated Milk (see Notes) • 40g
Garnish: Sea beans
STEPS
Combine all ingredients and mix until curdled.
Strain through a coffee filter until the mixture is clear, then re-bottle.
To serve, pour 90ml / 3oz into an ice-cold coupe.
Garnish with sea beans.
NOTES:
Nori-Infused SONKLIN: Combine 750ml SONKLIN with 5g nori. Let infuse for 2 hours, then strain and re-bottle.
Filthiest Martini Brine: Combine 500g pitted olives, 350ml water, 25g kosher salt, 5ml rice vinegar, 4g roasted garlic powder, 3g MSG, and 1g dashi in a high-speed blender. Blend until fully incorporated, then strain.
Rehydrated Milk: Mix 235ml warm water with 40g milk powder until incorporated and no lumps of powder remain.
Yield: Makes about twelve 90ml / 3oz servings.
Swap Note: The original recipe (Allison Everitt, Kiesling) uses vodka; this version uses SONKLIN, whose clean, delicate rice-spirit character lets the nori, olive brine, and umami seasonings lead while keeping the drink's ultra-savory profile intact.
HISTORY
Allison Everitt built the Filthiest Martini at Kiesling in Detroit as a large-format, freezer-ready dirty Martini, infusing vodka with nori and blending a savory brine from olives, roasted garlic, dashi, rice vinegar, and MSG. Clarifying the batch with rehydrated milk strips out the citrus typically used for clarification, yielding a crystal-clear drink that still tastes rich and savory.
Our version replaces the vodka with SONKLIN. Its clean, contemporary rice-spirit profile gives the nori and umami-forward brine room to lead, while keeping the batch's silky, clarified texture intact.
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