Restaurants›Red Dog Saloon Hoxton Square›Pickleback Recipe

Pickleback Recipe

Inspired by Red Dog Saloon Hoxton Square
Time5m
Serves1

Make Pickleback Recipe in just 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

Make-ahead / Batch (optional)

Method

Cocktail

1

Chill (optional)

If you prefer your shots chilled, place two small shot glasses in the freezer for 5–10 minutes or add 1–2 ice cubes to each glass for 30–60 seconds, then discard the ice before pouring.

2

Pour one 1-oz shot of rye whiskey or bourbon into a shot glass.

3

Pour one 1-oz shot of cold pickle brine into a separate shot glass. Use chilled brine for best texture and flavor.

4

Serve the whiskey shot and the pickle-brine shot side-by-side. Drink the whiskey in one gulp, then immediately chase with the pickle brine (take the pickle-brine shot).

5

Optionally, serve with a dill pickle spear on the side to nibble after the shots for extra flavor and salt.

6

If you used ice to chill the glasses, wipe rims before pouring so the brine and whiskey aren’t diluted.

Batch Preparation (optional)

7

To prepare a ready-to-serve batch, combine 240 ml (8 fl oz) rye whiskey and 240 ml (8 fl oz) dill pickle brine in a clean bottle or jar. Seal and store in the refrigerator. Keep chilled and shake gently before serving.

8

When serving from the batch, pour 1 oz (30 ml) whiskey and 1 oz (30 ml) brine into separate shot glasses for each guest, following the drinking order above.