Now I’ve tried whiskey and ginger-ale, whiskey-cola, and whiskey and water, but whiskey and pickle juice?! Yes, pickle juice. I read about this new idea for whiskey in the New York Post yesterday.
This is not your normal jarred pickle juice, but good old fashioned pickle juice from a barrel. The juice must be homemade or purchased from a gourmet pickle supplier like the pickle stores in the Bowery area of New York.
Legend has it that Brooklyn's Bushwick Country Club was the first in all the boroughs to offer pickle juice at the bar. One of the bartenders, feeling adventurous, tried drinking a shot of pickle brine after having a shot of whiskey. Bartenders have been drinking the “pickle back” ever since. In fact, a shot of Jameson followed by a shot of pickle juice is commonly known as a “bartender’s handshake.”
While some people may think this is strange, I can attest to drinking the juice from my wife’s Hungarian cucumber salad. (FYI - The cucumber salad recipe was previously posted). Its easy to see how this juice can be enjoyed straight or with an alcoholic accompaniment.
Recently, friends of mine tried the Hungarian cucumber salad juice with vodka. I haven’t tried it yet, but I understand it was really good. I’ll let you know when I give it a “shot.”
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