While █████ and I were in New York City about a month ago, we were introduced to a drink called the "pickle back"—a shot of Irish whiskey followed by a pickle-brine chaser. Yes, I was dubious too, but it was the best new drink I'd tasted in ages. Of course, the pickle juice needs to be of high quality. You can't just use the liquid from a bottle of Vlasic dill chips.
We first experienced the pickle back at Sweet Afton in Queens (
ecmyers was there!), so imagine our surprise when at Whiskey Tavern in Chinatown the next evening we found two varieties of pickle back on the menu! It's apparently a growing trend in bars in the know, as detailed in this New York Post article:
Time to invest in cucumber futures?
(To my Blue Heaven peeps, don't lump this tasty treat in with the horror that is Gherkinbräu. Here, of course, the pickle taste is deliberate.)
