Savoury flavours and cocktails aren’t great mates. There are a few exceptions to the rule and in the modern bar, they’ve managed to find their place in more than one way.
Some moustachioed, tattooed, waistcoated, fedora hat-wearing Brooklynite calling
himself a mixologist is the reason we have been graced with the pickleback. A terrible sounding concoction that features a shot of whiskey followed by a shot of pickle brine, it’s all in the name really. It also helps to stretch the glaring irony with the similarity in name to everybody’s least favourite 1990s Canadian mainstream post grunge band. The original recipe was used to cover up the harsh flavour presented by shooting straight shots of Old Crow whiskey, a pretty cheap but not entirely unpalatable bourbon. So if you like your shots a little savoury, you’ll be pleasantly surprised by this mix up.
To get pickle brine, you need pickles. And you need to use those pickles somewhere. Eat them, sure, but there are only so many pickles one can eat. So using them as the garnish on your next Bloody Mary helps to get to the bottom of the jar. You’ll probably need a good Bloody Mary after a night on the Picklebacks anyway. Here’s a recipe for both:
30ml American whiskey
30ml pickle brine
Shoot one. Shoot the other. Job done.
120ml Spring Valley tomato juice
5 dashes Tabasco (alter to taste)
5 dashes Worcestershire Sauce
20ml lemon Juice
10ml sugar syrup
Pinch of salt and pepper
Garnish with a skewer of baby tomatoes, couple of pickles and some sea salt.