A History Of The Pickleback
It’s National “Snack a Pickle Day” (whatever the hell that means!) and we’re celebrating the occasion by dredging the (admittedly shallow) depths of mythology regarding the Pickleback: the recently trendy practice of taking a shot of Whiskey and a shot of pickle brine in quick succession.
According to some sources, the term “Pickleback” (now sometimes referred to as the “the pisky whickle” by bartenders), was originated by Reggie Cunningham in 2007 at The Bushwick Country Club bar in Williamsburg, Brooklyn. Now here comes the controversy: nobody’s exactly sure where the pairing itself actually came from. Heck, even the type of whiskey can’t be agreed upon. Paired with the very tasty juice from a jar of McClure’s spicy dills, The Country Club bar serves it with Old Crow, while others insist on Jameson’s for a “sweeter” experience.
- 1 shot Old Crow Bourbon or Jameson Irish Whiskey
- 1 shot McClure’s Spicy Dill pickle brine
Pour each ingredient into shot glasses and down one immediately after another.