Turkish Pickleback

José Andrés's upscale take still offers that familiar one-two punch

It's been more than a decade since the pickleback first became the "Hey, try this!" go-to among drinkers. And despite the fact variations of this whiskey-and-pickle juice combo are rarely available in high-end dining rooms, that's exactly what's happening at the recently opened Frisco, Texas location of Zaytinya, the D.C. restaurant from famed chef José Andrés.

This take is a long way off from the original version of Jameson and sour juice, but it still offers that familiar one-two punch of strong spirit and acidic chaser. And the fact that it's being riffed on by José Andrés and co. in an upscale Dallas suburb 12 years after its conception shows that the humble pickleback has staying power.

To learn more, read "The Pickleback Gets a Jose Andres-Approved Update."

Recipe adapted from Miguel Lancha, Zaytinya, Frisco, TX

Turkish Pickleback
No Ratings
Learn how to make the Turkish Pickleback with raki and pickled turnip juice from Zaytinya in Frisco, Texas.
Prep Time
5
minutes
Cook Time
0
minutes
Servings
1
serving
Total time: 5 minutes
Ingredients
  • 1 ounce Efe Blue Label Raki
  • 1 ice cube
  • 2 ounces Kilikya şalgam
Directions
  1. Place the raki, ice cube and şalgam into three separate Turkish tea glasses. Arrange them on a rectangular tray, starting with the raki, followed by the ice cube and ending with the şalgam. Serve.
Rate this recipe