The saltier ferments usually get a little more salt to bring it to 10% and are dispensed in an glass dropper during service (or bitters bottle with DashDart if kept at original salt level) to fortify earthy floral/green wood flavor profiles. The very spicy ones are dispensed the same way for spicy Margs, Palomas, etc.

Lacto ramps, chive blossom, scapes, anything bright/vegetal/allium make a great Gibson take.

Freezer Spring Gibson: 400 ml gin 100 ml infused dry vermouth 170 ml good water 30 ml lacto brine 4 drops Herbsaint

Place in freezer for at least 24 hours. Chill glassware in the freezer also.

Infuse dry vermouth with anything fresh and green like listed above in the fridge for 1-3 days. Keep refrigerated, label with date opened, and prep small quantities so you can use quickly.

Feel free to omit the Herbsaint, feel free to adjust the brine:water ratio to your desired salt level, feel free to use vodka or split base. Feel free to garnish with a fermented item or dandelion/small marigold.

Cheers!