Pickle brine as a whiskey chaser? And pickle juice in cocktails? Really?
I was perusing the Associated Press wire for filler stories for this Wednesday’s SoundLife section when I stumbled on a perplexing cocktail story about bars using pickle juice as a chaser for whiskey. It’s called a pickle back.
Other than a really delicious dirty martini with a briny punchiness I enjoyed at Stanley & Seafort’s recently, I can’t think of any other briny drinks around here. (read a review of Stanley & Seafort’s happy hour here).
Anyone heard of any South Sound bars offering a pickle back, or a pickle cocktail? Comment here.
Click “more” to read the Associated Press story, which includes a cocktail recipe for the Picklet, pictured here. Read more »