Pressure Pickle and the Cucumber Martini

Equipment: 1-litre iSi cream whipper, 2 chargers (CO2 or N2O), 3 sandwich-size Ziploc bags, a microplane.

1. Combine the gin, vermouth, simple syrup and saline solution. Divide the liquid and the cucumber planks between the Ziploc bags.
2. Remove the air from the bags by immersing them in a container of water: seal each bag from one side, leave only a small corner open, hold the bag up by that corner so it forms a diamond shape, then lower it into the water until the water level nearly reaches the opening while pressing out air pockets with your free hand. Seal fully — there should be almost no air left inside.
3. Roll up the bags and place them in the iSi whipper. Add water up to the fill line for a gentler venting.
4. Seal the whipper, charge with 1 cartridge, agitate mildly for a couple of seconds, and let rest for 2 minutes.
5. Vent the whipper slowly — venting too quickly will spoil the infusion. Let the bags rest inside for a further 5 minutes as air leaves the cucumber.
6. Apply a second charger, agitate mildly, and rest for 2 minutes. Vent slowly and remove the bags.
7. Drain the cucumbers (save the liquid to drink). Zest some lime peel over the top and sprinkle with Maldon salt. Use within 2 hours, or the cucumber will lose its crunch.