I wrote up a short ditty on the Pickle Back (A shot of whiskey- usually Jameson- with a pickle juice chaser) for the Los Angeles Times Magazine's March issue.
Read it here.
(Photo by Brian Leatart)
Pickle Back in Los Angeles Times Magazine
Comments
16 responses to “Pickle Back in Los Angeles Times Magazine”
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It’s quite the shot. Glad it’s being adopted nationwide. We’re fans of the tequila pickle back, too.
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I think it would be a great taste test. So much Highland tequila has those briney notes I could see it pairing, perhaps better than with whiskey.
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What is your brand of pickle juice? I tried Claussen last year and it was pretty good, gave me one hell of a hangover though…. could have been the pickle back, but it also could have been all the beer and liquor I drank afterward.
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Camper, any specific Rum’s that you might think will work with a pickle juice back?
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…or maybe Cachaca
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I love the pickle back for its ridiculousness but I can’t say I’ve had too many of them so I haven’t shopped around for the best pickle juice. (That would be a fun research project though.)
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Hmm yeah a lot of cachaca is so savory that either pickle brine will pair great with it or it will be overwhelming. If we wanted a rum to mock Jameson’s flavor then we’d want something dark and scratchy rather than sweet I guess.
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So now I know that, yes, it is possible to be terrified and intrigued. Thanks for sharing. I put it on my cocktail recipe wall to share.
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