I’ve been exploring ways to use sake as the primary base in spirit-forward cocktails and landed on this Dirty Martini-inspired riff.  
**The Pickler’s Son** is named after Jameson, the son of the family behind Good Soil Pickling. Their pickled tomatoes inspired the drink and ultimately became part of the build itself.

**Specs**  
3 oz Bōken Usu Nigori  
1 oz Olive Oil & Pickled Tomato Fat-Washed Botanist Gin  
0.25 mL 2% MSG Solution

**Method**  
Thrown 5 times between tins and served up in a coupe frozen in a chest freezer.  
**Serving Temperature**  
23°F (-5°C)

**Garnish**  
Pickled cherry tomato  
3 drops tomato-infused olive oil  
Rather than relying on olive brine, the cocktail builds its savory character through olive oil, pickled tomato, a touch of MSG, and the textured body of the Usu Nigori. Throwing the cocktail helps integrate the ingredients while preserving the sake’s character, creating a silky mouthfeel without excessive dilution.  
The frozen coupe allows the drink to be served colder than a traditional Martini, keeping the structure tight while slowly revealing the rice, olive, and tomato notes as it warms.

**Fat Wash**  
750 mL Botanist Gin  
100 mL cold-pressed olive oil  
50 mL pureed pickled tomatoes  
Combined, rested, frozen, and strained.  
I was interested in building something that speaks the language of a Dirty Martini without using olive brine. Instead, the drink leans on sake, olive oil, pickled tomato, and umami to create its savory backbone.  
Curious what everyone thinks about using nigori as the foundation of a Martini-style cocktail.

The Pickler’s Son | Thrown Usu Nigori Martini