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.
• 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.