• Chill martini glass in the freezer for 15-20 minutes prior to preparing for an extra cold martini.
• Muddle pickle slices and 2-3 sprigs of dill in a cocktail shaker to release all the flavor and juices (you want to really break them up).
• Add in pickle juice/brine, vodka and dry vermouth, and fill cocktail shaker with ice.
• Shake well for about 1 minute or until cocktail shaker is nicely chilled.
• Take the chilled martini glass out of the freezer. Pour the cocktail through a fine mesh strainer into the chilled glass.
• Garnish with a prepared cocktail pick with a cocktail pickle (or pickle slices), and a sprig of fresh dill, if desired.

For a crowd (makes 10):

• Grind up 2-3 cups of pickle slices and about a packed cup of fresh dill in a food processor to create a coarsely ground paste.
• Add to a large pitcher or drink dispenser.
• Add one bottle vodka (750 ml).
• Add 37-38 oz of pickle juice or pickle brine (a standard jar is about 32 oz).
• dd 12 ½ oz of dry vermouth (if using).
• Add Angostura aromatic bitters (add and taste for best results, if using).
• Stir well.
• Pour through a fine mesh strainer to remove and debris from the ground pickles and dill.