NEW YORK (AP) — In the bustling cocktail scenes of cities like New York, a surprising ingredient is making waves: pickle juice. Once relegated to the sidelines, this tangy and salty brine is now a darling of mixologists, appearing more frequently on drink menus across the globe.
Pickle juice, with its unique combination of salty, tangy, and sometimes spicy flavors, is being celebrated for adding a distinctive zing to cocktails. Camille Goldstein, managing partner of Muddling Memories, a Brooklyn-based hospitality company, notes, “Pickles are a great gateway into savory cocktails. The sweet-salty brine of a pickle really creates an interesting depth of flavor for your margarita, martini, or even a highball.”
The Rise of Pickle-Infused Cocktails
The popularity of pickle juice in cocktails isn’t entirely new. The Pickleback, a drink consisting of a shot of whiskey followed by a shot of pickle brine, has been a staple in bars for years. Said to have originated at Brooklyn’s Bushwick Country Club, the Pickleback’s fame quickly spread, paving the way for more pickle-infused concoctions.
Today, pickle juice is a key ingredient in a variety of cocktails, from margaritas to martinis to micheladas. The pickle juice martini, a twist on the classic dirty martini, has particularly gained traction. This trend is part of a broader renaissance of pickles and fermentation in the culinary world.
Iconic Pickle Martini Spots
Several bars across the United States have become known for their pickle martinis. Rizzo’s Bar & Inn in Chicago, Belle’s Bagels in Los Angeles, and Maison Pickle in New York are just a few of the establishments serving this unique drink. At The Penrose in New York, bartender Heaven Cluesman reports serving up to 100 pickle martinis a day, using McClure’s Pickles spicy brine and ALB vodka. The drink is garnished with pickle slices, leaving no doubt about its key ingredient.
Meanwhile, Casa Thirteen on the Lower East Side of Manhattan offers a spicy pickle martini, incorporating hot peppers into the brine. This establishment is situated in a historic area once known for its pickle vendors, creating a full-circle moment for the neighborhood.
Beyond Martinis: The Versatility of Pickle Juice
Pickle juice’s appeal extends beyond martinis. Its acidity makes it a perfect complement to rich, fatty foods such as burgers and steaks. However, its high sodium content is something to be mindful of for those watching their salt intake.
Other notable pickle-juice drinks include the “Mr. Pickles” shooter at The Barbershop Cuts and Cocktails in Las Vegas and the Pickle Negroni at Little Bear in Atlanta. At Disneyland’s Hollywood Lounge, visitors can enjoy a Pickle Michelada, a beer cocktail enhanced with pickle juice and chile lime seasoning.
“The beauty of pickle brine is that it plays nicely and favorably with all the other aspects of flavors in a cocktail, aka bitter, sweet, salt, sour, and spicy,” says Goldstein.
Pickle Juice in Non-Alcoholic Beverages
Fast-food chains are also embracing pickle juice. Popeyes Chicken introduced Pickle Lemonade as part of a limited-time pickle-themed menu. Sonic, in partnership with V8 Grillo’s Pickles, offered the “Picklerita Slush,” a sweet-tart drink featuring pickle juice and lime.
Making Pickle Cocktails at Home
For those eager to experiment at home, options abound. Spritz Society’s Pickle Spritzers, made with wine and Claussen’s pickle juice, offer a ready-made solution. Alternatively, V8 Grillo’s Pickles provides a Dill Pickle Bloody Mary mix for a non-alcoholic option or as a mixer with spirits.
Casa Thirteen’s Spicy Pickle Martini is a popular choice for home bartenders. The recipe, which includes spicy pickle juice, vodka, and vermouth, can be easily recreated using store-bought spicy pickles or by adding brine from pickled hot peppers for extra heat.
Recipe: Casa Thirteen’s Spicy Pickle Martini
- 0.75 ounce spicy pickle juice
- 1.5 ounces vodka
- 0.5 ounces dry vermouth
- Pickled Basque pepper or pickled jalapeno for garnish (optional)
Directions: Fill a cocktail shaker with ice. Add the pickle juice, vodka, and vermouth, and shake until the shaker is ice cold. Strain into a martini glass and garnish with a pickled pepper, if desired. Serve cold.
Katie Workman, a regular food writer for The Associated Press, has authored two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” For more of her work, visit her blog at themom100.com or reach her at [email protected].
For additional AP food stories, visit AP News.
