The Magic Behind the Pickleback
The pickleback, a delightful combination of whiskey and pickle brine, has gained popularity for its unique ability to cleanse the palate. While the traditional pairing features whiskey followed by cucumber pickle juice, this versatile recipe can be customized with various spirits and brines. When enjoyed right after a shot of whiskey, the tangy brine serves as an exceptional palate refresher.
A Simple Yet Iconic Drink
Creating a pickleback is straightforward: take a shot of whiskey and immediately follow it with a chaser of pickle juice. It’s less about complex recipes and more about storytelling—imagine someone walking into a bar, ordering something unconventional, and inadvertently sparking a global trend that transforms drinking culture. This guide not only offers tips on serving but also delves into the fascinating history behind this beloved drink.
The Origins of the Pickleback
While pairing strong liquors with salty or sour accompaniments isn’t new—think tequila with salt and lime or vodka served alongside salted pickles—the distinct concept of the pickleback has its roots in one specific moment in time. On March 12, 2006, at Bushwick Country Club in Brooklyn, New York, bartender Reggie Cunningham served up this innovative duo when a patron requested some pickle brine to accompany her shot of Old Crow Whiskey. This spontaneous combination quickly caught on among patrons and bartenders alike.
Cunningham reflects on that night: “I don’t think we were the first to mix liquor with pickle juice; however, Bushwick Country Club became ground zero for its rise.” As word spread through industry circles after-hours at bars like BCC, it eventually made its way onto menus worldwide.
John Roberts, owner of Bushwick Country Club adds: “Initially known mostly among bartenders, it exploded into global recognition. I even heard from an ex-employee who found ‘Try the Pickleback’ signs in Central America!”
Selecting Your Spirit
Today’s most common choice for pairing is Jameson Irish Whiskey; however, there are no hard rules regarding which spirit to use. The original concoction featured Old Crow Whiskey due to its affordability—a practical choice for bartenders looking to enjoy without depleting their employer’s premium stock.
Cunningham explains that using inexpensive whiskey makes sense when you’re behind the bar: “You want something your boss won’t notice you drinking too much.” Bar manager Sofia Valdez notes that different whiskeys can influence your choice of brine; sweeter Irish whiskeys pair well with certain flavors while spicier American varieties offer another dimension altogether.
At Jacob’s Pickles restaurant in New York City they serve George Dickel No. #12 alongside their homemade hot sour pickles’ brine—a match made in flavor heaven!
And remember: it doesn’t have to be just whiskey! Some adventurous drinkers opt for tequila or mezcal instead—there are no strict guidelines here!
Choosing Your Perfect Brine
When selecting your ideal pickle brine consider quality over quantity! Originally paired with dill pickles from McClure’s brand (which fortuitously had ties to BCC), there are endless options available today based on personal preference.
Roberts emphasizes flexibility: “Whatever suits your taste is correct—except maybe those neon green ones resembling antifreeze!” Cunningham suggests opting for robust flavors like garlic-infused varieties as they complement spirits beautifully.
Serving Up Your Pickleback
To enjoy this iconic drink properly serve both components as two separate shots—the whiskey first followed immediately by chilled strained brine—to neutralize any lingering heat from alcohol consumption effectively! Standard serving sizes typically measure out at 1.5 fluid ounces each (the classic shot size).
However… feel free to get creative! At Maison Pickle restaurant they present theirs differently—in elegant Nick & Nora glasses where one holds only whisky while another contains flavorful hot-sour pickled juice garnished artfully!
Straining before serving enhances presentation but ultimately depends upon how fancy you wish things should look versus casual gatherings amongst friends where simply pouring straight from jars suffices just fine!
Embracing Drinking History
Reflecting upon his role within such an influential beverage movement brings laughter from Cunningham who admits it’s surreal being partaking history without ever leveraging it professionally (“It felt corny!”). He now embarks on launching his own bottled sauce called “Errthang Sauce,” infused heavily by those same beloved pickly notes he cherishes so dearly!
“Vinegar truly reigns supreme,” he concludes enthusiastically.
Ingredients:
- 1½ fluid ounces (44 ml) preferred whiskey
- 1½ fluid ounces (44 ml) chilled strained pickle brine
Instructions:
1) Pour desired amount of whisky into one small glass. 2) Pour equal amount chilled strained pickling liquid into another identical vessel. 3) Consume whisky swiftly followed directly afterward by refreshing sip(s)of tangy goodness!
Note: Feel free experiment mixing various spirits & types/brands/pickling liquids until discovering perfect balance tailored specifically towards individual tastes/preferences!