Ingredients
- 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.