In New York City, the vibrant cocktail culture is seeing a spicy twist these days, with the introduction of pickle juice in various drink menus. A familiar ingredient for chefs, pickle brine is now taking center stage in mixology circles, enriching cocktails globally. Known for its salty and tangy zest, pickle juice brings an exciting zing to beverages of all kinds.
Camille Goldstein from the hospitality company Muddling Memories in Brooklyn, highlights how pickle juice can add an extra dimension to savory cocktails. She mentions that combining the sweet-salty brine with drinks like margaritas, martinis, or highballs can create a unique depth of flavor.
The Pickleback, a drink where a shot of whiskey is followed by pickle brine, has been a staple on the menu since its emergence at the Brooklyn bar Bushwick Country Club. With its growing popularity, pickle juice is now being incorporated into a wide array of cocktails beyond just picklebacks. The pickle juice martini, inspired by the classic dirty martini that uses olive juice, is one such trend that is catching on.
With fermented and pickled foods seeing a resurgence, the appeal of pickle juice in drinks could also be tied to its perceived health benefits. It seems the acidic nature of the juice works well to balance out and complement stronger alcohol flavors like whiskey.
Several renowned bars across the United States are becoming known for their distinctive pickle martinis. In Chicago, Rizzo’s Bar & Inn prides itself on serving them, along with places such as Belle’s Bagels in Los Angeles and The Penrose in New York. At The Penrose, they craft about 100 pickle martinis each day using McClure’s Pickles and ALB vodka. Meanwhile, Casa Thirteen in Manhattan offers a spicy variation mixing pickle juice with hot peppers and creating a synergy of flavors representing the neighborhood’s historical roots.
Pickle juice doesn’t just complement alcoholic drinks; its salty tang pairs excellently with rich foods like burgers and steaks. However, for those watching their sodium intake, pickle juice’s high salt content might be a consideration.
Novel cocktails featuring pickle juice are gaining attention, such as the “Mr. Pickles” shooter in Las Vegas consisting of whiskey and a pickle brine-filled pickle. Other unique combinations include the Pickle Negroni in Atlanta, featuring an eclectic mix of gin, vermouth, and cucumber brine.
While places like Disneyland are serving up creative concoctions like the Pickle Michelada, fast-food chains are also jumping on board with their own non-alcoholic pickle drinks. Popeyes introduced a limited-time Pickle Lemonade, and Sonic offered pickle-centric beverages like the Picklerita Slush, merging pickle juice with lime flavors and fizzy components.
For those adventurous enough to try these creations at home, there are products available like the Spritz Society’s Pickle Spritzers, combining wine with carbonated water and Claussen’s pickle juice. Alternatively, the Dill Pickle Bloody Mary mix from V8 Grillo’s Pickles could be served as a mocktail, or used as a mixer with your preferred spirit.
If you’re looking to create your own Spicy Pickle Martini, start by enhancing store-bought pickle juice with a touch of hot peppers or jalapeño pickle brine. Combine these with vodka and dry vermouth, shake with ice, and serve chilled, optionally garnished with a pickled pepper.