March 2011
Pickle Back
by CAMPER ENGLISH / photograph by BRIAN LEATART
Pickled products have been served with spirits through the generations—as vodka chasers in Poland and in dirty martinis everywhere—but this latest craze comes out of New York. That the Pickle Back is a two-fisted combo of Jameson Irish whiskey (already the service-industry worker’s—read: bartender’s—favorite shot) and a pickle-juice chaser makes it a contender for a St. Patty’s Day potable. Transported to the West Coast, the Pickle Back gets local flavor at Casey’s Irish Pub downtown and at Quality Social in San Diego, where bartenders even prepare homemade brine.
Pickle Back
• 1 shot Jameson Irish Whiskey
• 1 shot chilled unstrained pickle brine
Take the shot of Jameson and follow with the pickle juice. Then question your decision.
Where, in New York, did the inspiration for this article originate? I live in Brooklyn and I'm curious.
Posted by: Geoff | 03/09/2011 at 10:18 AM
Love it. It's like the working Irishman's answer to the dirty martini.
Posted by: Nathan Johnston | 03/13/2011 at 10:13 PM
Many of my fellow bartenders look at Jameson as "Starter Whisky," and prefer instead to drink Grand Marnier. (With a snit of Summit!) I think that I can say without doubt that I would happily choose that before the Pickle Back, but that's just a spoiled, old bartender for you. Whatever wets yer whistle, I say.
Interesting factoid: The Local in Mpls, sells more Jameson than any other bar on earth-- and my pal Ryan consistently outsold every bartender when he was there. Personally, I think he got royally gypped by both Jameson and the Local; he and his bride deserved a trip to Eire, in my opinion.
Posted by: prufrock | 03/15/2011 at 10:26 AM
I thought this drink was invited by drunks in the desert.
Posted by: pickles | 03/21/2011 at 03:49 AM
Rich gifts wax poor when givers prove unkind.
Posted by: Cheap Sandals | 09/25/2011 at 06:45 AM