This shot has found its place in the hearts of patrons across dive bars, pubs, and cocktail lounges. Its story begins at the Bushwick Country Club in Brooklyn.
In 2006, McClure’s Pickles, situated next to the bar, sought storage for their stock in the bar’s cellar. Bar owner John Roberts recounts that a patron once requested a shot of pickle juice alongside her vodka, a nod to a tradition in Russian drinking rituals.
This request prompted bartender Reggie Cunningham to inventively pair Old Crow bourbon with McClure’s spicy pickle juice, deviating from the usual Pabst Blue Ribbon lager accompaniment. Initially meant in jest, this combination surprisingly won over the crowd, and thus, the Pickleback shot was born.
To recreate it, simply select a quality whiskey, bourbon being the preferred choice, and follow it with a shot of pickle juice.
Here’s a deep dive into how to make the Pickleback shot at home.
The Pickleback Shot Ingredients
- Jameson Irish Whiskey (1 1/2 ounces / 45 ml): A smooth, triple-distilled whiskey known for its slight vanilla sweetness and woody notes, Jameson serves as the robust spirit base of the shot.
- McClure’s Pickle Brine (1 1/2 ounces / 45 ml): The brine from McClure’s pickles, noted for its perfect balance of tartness, sweetness, and spice, acts as the chaser, cleansing the palate and offering a sweet chaser to the whisky’s heat.
Pickleback Shot Recipe
- Preparation:
- Begin by ensuring both the whiskey and the pickle brine are chilled. While not strictly necessary, serving them cold enhances the refreshment factor and softens the whiskey’s burn, making for a smoother shot experience.
- Pouring the Whiskey:
- Pour 1 1/2 ounces (45 ml) of Jameson Irish whiskey into a clean shot glass.
- The choice of glassware is important; a standard shot glass highlights the simplicity and straightforwardness of the drink.
- Pouring the Pickle Brine:
- In a separate shot glass, measure out 1 1/2 ounces (45 ml) of McClure’s pickle brine.
- Using brine from a quality pickle producer like McClure’s ensures a taste that’s both sharp and delightfully nuanced, adding an unexpected twist to the shot sequence.
- The Drinking Method:
- Instruct the drinker to first take the shot of whiskey, allowing its smooth, warm flavors to coat the palate.
- Immediately following, the shot of pickle brine serves as a chaser, its acidity and brininess cutting through the whiskey’s richness to refresh and invigorate the taste buds.
The Pickleback Experience
What makes the Pickleback shot truly stand out is the juxtaposition of flavors and the experience of transitioning from the whiskey’s complexity to the brine’s sharp clarity.
The initial warmth and slight burn of the whiskey are quickly mellowed by the tangy, salty chaser, leaving a surprisingly clean finish.
This shot sequence is both a conversation starter and a palate cleanser, making it an excellent choice for kicking off an evening or as a bold interlude between different drinks.
Tips for the Pickleback Shot
- Quality Ingredients: Opt for high-quality Irish whiskey and premium pickle brine. The purity and flavor profiles of these components significantly affect the overall taste.
- Experiment with Brine: While McClure’s is recommended, feel free to explore other brands or homemade pickle brines.
- Serve Chilled: Chilling the ingredients beforehand can make the shot smoother and more refreshing. Consider keeping your whiskey and brine in the fridge until serving time.
The Pickleback Shot – A Tradition
“Pickle what?” That was exactly my thought upon encountering the concept of the Pickleback for the first time. This tipple, consisting of a shot of bourbon or Jameson Irish whiskey followed by a shot of pickle brine, has garnered a devoted fanbase.
Originating from New York City’s bar scene, the trend quickly caught on, spreading to cities like Baltimore, Philadelphia, San Francisco, and even reaching London.
The idea might seem unusual at first, but it’s less so with a bit of historical context. For centuries, Russian and Nordic traditions have seen pickles and their brine paired with vodka. I’ve experimented with mixing various pickled vegetable brines into my Bloody Elixir for years. Likewise, it’s common for Martini enthusiasts to enhance their drinks with a dash of olive brine.
After extensive research and quite a few taste tests, I discovered that the Pickleback traces back to the Bushwick Country Club in Brooklyn. In 2006, McClure’s Pickles, the bar’s neighbor, requested to store some of their stock in the bar’s basement.
McClure’s Pickle Brine Is the Perfect Chaser
The bar’s staff had already been incorporating McClure’s pickle brine into their cocktails. One evening, inspired by a customer’s request for pickle juice with her vodka, bartender Reggie Cunningham whimsically combined Old Crow bourbon with McClure’s spicy pickle juice, a departure from the usual Pabst Blue Ribbon lager accompaniment. The patrons’ enthusiastic response was unmistakable, and the Pickleback quickly became a menu staple.
When the Ruotolo brothers introduced the drink at their East Village establishment, Whiskey Town, they made a slight modification, opting for Jameson over bourbon. This tangy invention spread to other venues, including the now-closed Randolph and Rusty Knot, and has since become a fixture in bars worldwide.
Though bartenders may experiment with various types of pickle juices, Roberts advocates for authenticity. “If it’s not McClure’s, it’s not the same,” he asserts, highlighting the unique appeal of the original recipe.
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