Looking for an unusual cocktail?
This Pickle Brine Margarita from The New York Times might be quirky enough to fit the bill. You can find the link to the original recipe here.
The NYT gives credit for this cocktail to a bar in Brooklyn named The Pine Box Rock Shop. Interestingly, the bar is located in a former coffin factory. (Yikes!)
From reading the Pine Box Rock Shop’s drink menu (here) it sounds like quite a place. There is the Pickle Back Margarita, of course, but you can also order a Hipster Funeral Pale Ale or a “Sam in a Sweater” ( a boozy mixture of rootbeer, vodka, triple sec, and milk.) Just WOW on that last one! I’m having one of those if I ever make it to Brooklyn and am cool enough to get into this bar.
Here is the recipe for the Pickle Brine Margarita as I prepared it in my kitchen.
Pickle Brine Margarita
Ingredients
- 1 1/2 ounces tequila
- 1 ounce dill pickle brine
- 1 ounce fresh lime juice
- 3/4 ounce triple sec
- 2 t. granulated sugar
- 2-3 dashes habanero hot sauce or Tabasco (optional)
- Coarse salt for the rim of the glass
- Slice of lime
- Slice of fresh jalapeno
Directions
- Step 1 Fill a large jar with ice.
- Step 2 Add tequila, pickle brine, lime juice, triple sec, granulated sugar and hot sauce to the jar of ice. Shake until foamy.
- Step 3 Wet the rim of your glass and dip the rim in coarse salt. Fill the glass with ice.
- Step 4 Strain your Margarita mixture into your prepared glass. Stir in lime slice and a slice or two of fresh jalapeno.
- Step 5 Serve.
