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Tart Up Your Cocktails With Pickle Brine

 

A few years ago, the Pickleback–a shot of whiskey chased by a shot of pickle juice–became a thing. The brine did something magical to the whiskey, bringing out other notes and also adding a savory element. Bartenders today are thinking beyond the shot now, with cocktails that use the juice from pickles (and olives and even sauerkraut), for salty, tangy tipples.

 

Divine Brine

By Kelly Magyarics

Wanna tart up your cocktails? Sure, you can fish dill spears out of the jar, strain out the pickling spices and add the vinegar-based liquid remaining to your cocktail shaker. But now there’s an easier way. Washington, D.C.-based Gordy’s Pickle Jar recently released Fine Brine, the first cocktail brine in a can. Gordy’s co-owner Sarah Gordon says the company has always encouraged its customers to repurpose brine and treat it as an ingredient in its own right. “It’s literally a burst of acid and flavor all in one that brightens cocktails and dishes in a very subtle, balanced way,” she says. “It rounds out cocktails and cooking recipes similar to how a pinch of salt does.” She adds that brine boasts an almost magical quality of tempering bitterness and sweetness, and ramping up citrus notes. “If a drink is too sweet or syrup, a couple of dashes of brine will round it out.”

Of course, there are other brines besides those from cucumber pickles – namely those made from curing olives, pearl onions and even sauerkraut. Bartenders are taking the ingredient way beyond the Pickleback in a bevy of salty, sour sips. Read the entire article on Nightclub & Bar.

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