What is a Pickleback and Why does it work?

This surprising shot and chaser combination divides bars across the world, but when you look at it there's a reason that it's caught on. So where does it come from, how did it get here and why does it work so damn well? 

At first glance, you may be looking at the concept of a pickleback with horror and abjection. One measure of whisky chased down with a measure of pickle juice on the surface of it seems like insanity, but this is hardly the first drink to make its name in the canoodling between a strong spirit and savoury sour tastes. Let's look further into this.

Traditionally made with bottom-shelf brand whiskey which needs a taste cover up (we aren't naming names here), a pickleback is about as simple as a drink gets. Trawling through the history books at the back of the library (Or a relatively quick Good search) will point to origins to a bar in Brooklyn, NYC in the mid 2000s where one night a patron asked for some pickle juice with the liquor and an obliging but curious bar tender joined in on the shot-chaser combo. Whilst probably not the first time this was played around with, this is seen a the genesis moment for this humble little drink, and it's spread worldwide that can be enjoyed everywhere from Brighton's seaside coast to dive bars in Bangkok. 

Why Does a Pickleback Work?

Before you go writing this drink off, have a quick look back at your weekend just gone and piece it back together. How were those fancy olives in the cool can that you had in that wine bar in Stoke Newington, slipped down right? Was it you who paid for all those tequila shots served with salt and a wedge of lime? Did you think you were James Bond when you ordered that dirty martini for the old Hinge date you bumped into at that rooftop bar? Cringing aside, those moments all have something in common and it's not that you ticked yet another "Real Housewives of Clapton" stereotype. There's a certain salty-sour-boozy note run through the weekend. 

The truth is, the combination of alcohol with sour and salty is a tale as old of time. In fact, I think there isn't a bartender that would argue that any cocktail doesn't benefit from a bit of acid in it. Where would margaritas, pisco sours, palomas, dark 'n stormies (and countless more) be without their citrus fruit? In short, it works because because the salt and acid can help to limit the bite of the liquor whilst the strong flavour of dill & mustard, or more experimentally Scotch Bonnet and Lemon can hold their own against the whisky's bold smokey flavour.

But don't take my word for it, try it for yourself. All you need to do is grab a pickling liquid from our store and blow the cobwebs off that whisky bottle. I'd recommend the Scotch Bonnet and Lemon one for something to pick you up, but the sweet-toothed may fancy a Spiced Apple Cinnamon and Cardamom.  Or keep it called with Dill and Mustard, just like they did back in Brooklyn. Go take your pick here.