GET THE RECIPE HERE.
There's nothing like a little hair of the dog to get your hungover weekend started off right. Bloody Mary's are the queen of all brunch cocktails and personally, I can't get enough of them. They're spicy, sour, and salty — a perfect combination for kicking your hangover to the curb.
Here at Delish, we've done a few crazy versions of Bloody's, but not once have we combined them with our current obsession: dill pickles. Pickles are already somewhat of a bloody Mary staple, usually as a garnish alongside celery and bacon. How could we infuse them further?
Turns out the answer wasn't a pickle at all, but the salty, flavorful brine that is often forgotten in the jar. Pour it straight into an ice cube tray and you're halfway there! Because of the high salt content of the pickle juice, it's best to freeze overnight to insure they're fully solid, but 6 hours should do the trick. And hey — it's not a bad idea to keep a tray in your freezer for any hungover emergencies.
As the cubes melt in your drink, the juice slowly infuses with the cocktail and makes for a perfectly balanced combination of sweet, salty and spicy. Sip on it while you munch on your eggs Benedict and forget your hangover ever existed.
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