Whisky Magazine Issue 100
This article is 3 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2015. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Naren Young looks at the hottest thing since the toddy.
No one ever sits on the fence about pickles.
You're either pro pickle or you're not. And if you're the latter, then I feel sorry for you. Especially because that would also suggest that you might not be as enamored or obsessed as many of the bartenders of New York, who for the last couple of years have been propagating a shot widely become known as the ‘pickle back'.
This may seem like a feeble, even asinine topic to be bringing up in a magazine devoted to whisky, but tell that to the throng of Gotham City barkeeps who often finish a hard night behind the stick with this sweet and salty elixir.
For a start it is a whiskey drink, one which Jameson has claimed as its own, because most bartenders reach for this iconic green bottle when pouring their pickle backs.
But any old whisky can easily stand in. But this is not a contemplative drink that should be thought about too much or for too long. It's nothing more than a shot of your favourite whisky (nothing too strong works best) and a side (or ‘back') of the leftover juice from pickled cucumbers. It probably sounds gross to some of you, but it's one of those classic ‘you gotta trust me on this one' scenarios.
It has become the bartender's favourite after work shot, that livens the weary and comforts the lonely. Taking shots of whisky is certainly nothing new for the bar cognoscenti, especially for those that have just spent the night muddling, shaking and stirring Ramos Gin Fizzes, Rob Roys and Lemongrass Juleps to an...