[NewChief]

http://www.thekitchn.com/thekitchn/t...spirits-113003

There's a new drink combo that's been springing up on bar menus across the country: The Pickleback. Yes, that's right - a shot of whiskey accompanied by a "back" of pickle juice. This week, with side-by-side measures of skepticism and curiosity, I gave this unlikely pairing a shot.



A Little Background
Over the past few months, the Pickleback's generated a lot of Internet buzz. Christened and made famous by a bar in Brooklyn called The Bushwick Country Club (where the setup consists of a shot of Old Crow bourbon with a shot of McClure's pickle juice), this unusual drink combo was prominently featured in many St. Patrick's Day menus (with Irish whiskey - usually Jameson - subbed in) this year.
Taste Test
Although I'm a fan of both whiskey/whisky and pickles (well, the preserved cucumber part, anyway, I'd never poured myself a glass of the brine before), the prospect of tasting a shot of each in rapid succession didn't sound especially appealing. But I'll try almost any drink once.
I didn't have any bourbon or Irish whiskey on hand, but I did have some Jim Beam Kentucky Straight Rye and figured that if a dill pickle tasted good with rye bread, then why not with some peppery-dry rye whiskey? And although my local market didn't stock McClure's, it did stock another artisanally made pickle, Rick's Picks "Spears of Influence." I was set.
I lined up the two shots and took a healthy gulp of the whiskey, followed by a tentative sip of the pickle brine. Not terrible - actually, pretty good. The Rick's Picks pickle juice, though strong, tasted fine on its own (I definitely wouldn't recommend using mass-produced, artificially flavored and colored pickle brine for this experiment), and the cumin in it worked quite well with the rye.
I hadn't had dinner yet, so I found the whole boozy/savory/salty/sour flavor experience made me immediately hungry. So while I don't foresee this combo making its way into my regular drink rotation, I could imagine trying it again with a tuna sandwich on rye and a side of potato chips. And of course, a big glass of water - pickle brine is salty stuff!
The Pickleback
makes one serving
1 1/2 ounces whiskey (bourbon, rye, or Irish)
1 1/2 ounces juice from a jar of quality dill pickles
Pour the whiskey and pickle juice into separate shot glasses. Sip or shoot according to taste.