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: Grape seaweed

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 grape seaweed.

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.