Pucker up With Picklebacks: Jameson Whiskey & Pickle Juice

In The Imbibery and Distillery by Christine McKellar

Just when you thought it was safe to go into a bar some cockamamie bartender in Brooklyn had to come up with the Pickleback. Without any overstretching of the imagination this new aptly-named hot trend in bars across the nation and Europe is simply a shot of Jameson (or a whiskey of your choice: although a trusted source insists, I say, INSISTS, that Jameson’s Irish is the best) followed by a shot of pickle juice: And we’re talking Kosher dill pickle juice here. Yep, that’s all there is to it: A shot of whiskey. A shot of pickle juice.

I personally don’t care to pucker up (generally speaking). However, these two odd bedfellows are getting raves and even inspiring mixologists everywhere to create their own brines to accompany the shots of whiskey. What would Peter Piper think if his peck of pickled peppers got picked instead of plain pickles? I don’t know, but I dare you to try and say THAT fast three times after a couple of Picklebacks!

So put up and pucker up. The next time you’re out and about ask your local bartender for a Pickleback.