There is a long history of the use of olive or pickle brine in drinks. This came to a head in 2006 when the Pickleback was created at the Bushwick Country Club, NYC and it pandemically spread worldwide. Not really a cocktail it involves knocking back a shot a whisky swiftly followed by a shot of pickle brine. Some may, not unreasonably, ask why it ever went beyond the first one.
Way back before that though there was the Dirty Mary, adding olive brine to the Mary mix. Now she looses all dignity and gets plain filthy.
Slutty Mary recipe
- 50 ml Jalapeño vodka
- 75 ml Clamato juice or V8
- 10 ml lemon juice
- 10 ml pickle brine
- 1 tsp sriracha
- 1 tsp wasabi mustard
- pinch of celery salt
- 6 anchovy filled olives
First you’ll have to make Jalapeño vodka, marinating several pickled Jalapeños from a jar, reserving the liquid, in a bottle of vodka for at least a week.
Muddle a few anchovy-stuffed olives in a cocktail shaker. Add the ingredients and shake hard with lots of ice cubes. Strain into a highball glass rimmed with olive powder and fresh black pepper. Dress with a skewered anchovy or even a cocktail sausage if you feel smutty.