If we're going to order a martini, it's gotta be dirty. The brininess of the olive juice adds the perfect finish to the booze. Which is why we've translated this same concept to the whiskey sour. Pickle juice is turned into a syrup before getting shaken up with bourbon, lemon and an egg white for a briny and frothy cocktail you're going to love.
The best part is pickle juice syrup goes well beyond this recipe. Keep some on hand and swap it out for any simple syrup when applicable to add a little salt and tang to your cocktail.
Pickle Juice Whiskey SourRecipe from the Tasting Table Test Kitchen
Yield: 1 cocktail
Prep Time: 10 minutes, plus cooling time
Cook Time: 5 minutes
Total Time: 15 minutes, plus cooling time
For the Pickle Juice Syrup:
½ cup granulated sugar
For the Cocktail:
1½ ounces bourbon
¾ ounce lemon juice
½ ounce pickle juice syrup
1 egg white
Cornichon, for garnish
1. Make the pickle juice syrup: In a small saucepan, combine the pickle juice and sugar over high heat. Bring to a boil and cook until the sugar has dissolved, 1 minute. Remove from the heat and let cool completely.
2. Make the cocktail: In a shaker, combine the bourbon, lemon juice, syrup and egg white, and shake until frothy. Add ice and continue to shake until well chilled. Pour into a chilled coupe and garnish with a cornichon, then serve.
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