Years ago my friend Jess introduced me to the idea of the pickletini- a dirty martini with pickle juice instead of olive. It was love at first swig. I decided to skip the pickle middle man and attempt an infused pickletini. I added fresh dill, peppercorns, crushed bay leaves, red pepper, mustard seeds, and about a n ounce of fresh sauerkraut to gin. Hopefully in a couple of weeks the finished product will taste like delicious boozy pickles.