"We're drinking like Americans, so let's do an American shot! Picklebacks for everybody!" a man shouted from across the bar. We were at a rooftop dive bar—an oxymoron anywhere but Times Square, New York, where the rent alone requires you to max out every square inch of space, but not enough cash to swank out the place—with sales people from all over the world: Belgium, Ireland, Australia, Japan, France and the United Kingdom. And they all wanted to try what they deemed a uniquely American drink: The Pickleback.
It's less of a drink or a shot, really, and more of an act: You take a shot of whiskey and chase it with a shot of straight pickle juice. It sounds like a strange combination, but the pairing works surprisingly well. The briny chaser cancels out the burn of the booze, so you're not making that awkward grimacing-but-trying-to-play-it-cool face five seconds afterward.
Though Picklebacks have been around for almost a decade—Reggie Cunningham came up with the combo at Bushwick Country Club back in 2007, according to A History of Drinking—there hasn't been much variation with the general concept. Sure, some people use different brands of whiskey, but it seemed high time to take this shot to its briny extreme by actually serving it in a pickle.
The method's pretty simple: Buy giant-sized pickles from the deli, cut them into thirds, then use a melon baller or a 1/4-teaspoon to scoop out a little cup for holding the alcohol or pickle juice. It's a little messy, but well worth the effort. Who can complain about a shot that provides you with a snack at the end?! (And gives you several less cups to clean at the end of the night?!)
The Red Solo cup has had its reign as the official cup of American-themed parties for long enough. It's time to go meta.
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