Italian Breakfast Old Fashioned
Want to make use of leftover fat from cooking pancetta? Infuse it in your favorite spirits. Here it is used in bourbon that is also infused with smoked maple wood chips. Make sure the wood chips have ...
Easy
5 MIN
If you love bourbon and if you love pickles, this cocktail with smoky salt on the rim will not disappoint.
Ingredients
SERVINGS: 1
- Smoked salt
- 1-1/2 ounces Evan Williams Bottled-In-Bond bourbon
- 1 ounce Manzanilla sherry
- 3/4 ounce green Chartreuse
- 3/4 ounce lime juice
- 3/4 ounce Olive My Pickle Livebrine pickle juice
- About 2 ounces cold club soda
- Garlic pickle slice from Olive My Pickle, for garnish
About this recipe
As the name suggests, this cocktail is my love letter to the standard pickleback shot, which is simply 1 shooter of whiskey followed by a swig of pickle juice. This highball captures the flavor profile of the traditional pickleback, complemented by herbal green Chartreuse and saline-forward Manzanilla sherry. It also features locally-made Livebrine probiotic pickle juice from Olive My Pickle.
Instructions
1. Coat rim of a highball glass with smoked salt.
2. Add all ingredients except club soda and pickle slice into a shaking tin.
3. Shake for 5 to 10 seconds until the tin just becomes chilled.
4. Add ice to a highball glass and then strain the cocktail into the glass.
5. Insert a spiral bar spoon into glass and pour club soda down the spiral of the spoon (this helps to carbonate the entire drink).
6. Garnish with a garlic pickle slice.
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