Sometimes, when you are introduced to a new drink, you wonder if someone was highly inebriated when they invented it or just drunk it by accident, while pissed, and decided it was a good idea at the time. Case in point is the Pickleback, not even a cocktail in the true sense, just two shots, one of whiskey, originally bourbon, now often Jameson’s, followed by a shot of pickle juice. Either way a lot of alcohol must have been involved in its contrivance.
Originating at the Bushwick Country Club, Brooklyn, in 2006, it soon spread across the Atlantic, initially to Aberdeen where the staff at Brew Dog adopted it as their own, then swiftly staggered down the A1 to London. The Natural Philosopher in Hackney (it had to be) takes it to extreme heights with a ‘curated’ (their word) menu of various combinations, making their own bespoke brines along the way.
Brines with booze are nothing new. Consider the Dirty Martini which adds olive brine, a far classier affair. The Russians and Scandies have been adding pickles to vodka forever. If you insist on punishing yourself, seek out American pickles (originally McClure’s) for your brine which use a salt water solution. British ones use vinegar and citric acid which will make for an even more disgusting experience. Please do remember, other fine cocktails are available. Down the hatch!