Brooklyn Brine bends the rules
It's hard to stand out in the city's competitive parade of pickles, but Brooklyn Brine's new whiskey sour is already a principal player.
These locally grown cucumbers are aged in Kentucky oak barrels from New York's own Tuthilltown distillery, which infuses the cukes with an extra layer of homegrown flavor.
When they started their business a few months ago, Brooklyn Brine's Shamus Jones and Josh Egnew didn't know the first thing about preserving, but their company has quickly become part of an indie pickling revolution.
Their roster of seasonal offerings--all made with New York produce--includes smoked baby carrots, tarragon- and fennel-infused beets and adorable pattypan squash in a curry-flavored brine.
You can find Brooklyn Brine's goods--including the whiskey sours ($8 for a 24-ounce jar)--at several Brooklyn shops, such as Greene Grape, Bedford Cheese and Marlow and Daughters.
In Manhattan, you can pick up a jar at Brooklyn Brine's stall at this Sunday's New Amsterdam Market or wait for them to appear at the East Village's Northern Spy Food Company when it opens in a couple of weeks.
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