Restaurants›Red Dog Saloon Soho›Pickleback Recipe

Pickleback Recipe

Name: Red Dog Saloon Sohos Pickleback Recipe
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Ingredients: 1.5 oz Rye whiskey (or bourbon); 1.5 oz Pickle brine (from dill pickles); 0.5 cup Ice (optional, for chilling glass or rocks); 1 each Dill pickle spear (optional, for garnish)

Inspired by Red Dog Saloon Soho

Time5m

Serves1

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

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shot

1 1/2 oz Rye whiskey (or bourbon)1 1/2 oz Pickle brine (from dill pickles)

Garnish & serve

1/2 cup Ice (optional, for chilling glass or rocks)1 each Dill pickle spear (optional, for garnish)

Method

Shot

Chill (optional)

If you prefer chilled shots, place both shot glasses in the freezer for 10–15 minutes or fill them with ice while prepping other components. Discard ice before pouring.

Pour 1.5 oz rye whiskey into one shot glass. Using a separate shot glass, pour 1.5 oz chilled pickle brine.

Serve the whiskey and the pickle brine side by side. Tradition: take the whiskey shot first, immediately followed by the pickle brine shot as a chaser.

Garnish & serve

If desired, serve with a dill pickle spear on the side for nibbling. You can also add a few ice cubes to a rocks glass for the whiskey if you prefer sipping instead of taking a straight shot.

Adjust proportions to taste: some prefer a 1:1 ratio (1.5 oz each), others use a slightly larger brine chaser (2 oz). Use a good-quality pickle brine (dill, garlic, or spicy) to match the whiskey.