Listen up, you glorious flavor adventurers: the pickle shot is the buzzy, briny bar trick that somehow makes whiskey friendlier and your tastebuds instantly less predictable. Equal parts rowdy and sophisticated, a pickle shot is basically a whiskey shot followed by a chaser of dill pickle brine — but we’re not stopping there. This is a guide to the classic pickleback, plus a few chaos-approved variations (brine-rimmed shot glasses, pickle-brine gimlets, and a spicy smoky option). Bring a sense of mischief and a good bottle of booze.
Ingredients
- 4 oz (120 ml) whiskey (bourbon or rye recommended; 1 oz/30 ml per shot)
- 4 oz (120 ml) dill pickle brine (from a good-quality jar of dill pickles)
- Ice (for chilling glasses and whiskey)
- Optional: coarse salt or smoked salt for rimming, lemon or lime wedge for brightness
- Optional: 4 small dill pickle spears or chips for garnish
- Optional variations ingredients (choose one):
- For the Spicy Brine: 1 tsp hot sauce added to the brine
- For the Pickle Martini Shot: 2 oz gin + 1 oz brine
- For the Candy Brine Shot (yes!): 1 tsp honey stirred into warm brine
Instructions
- Chill everything. Put your shot glasses in the freezer for 10 minutes or fill them with ice water while you prep. Cold glasses make shots sharper and cleaner.
- Prep the brine. Pour the dill pickle brine into a clean measuring cup. If the brine is too vinegary for your taste, stir in 1–2 teaspoons of water to mellow it, or add a pinch of sugar/honey for a sweet-sour balance.
- Measure your whiskey. Pour 1 oz (30 ml) whiskey into each shot glass. Bourbon gives a warm caramel hug; rye is peppery and fun. If you prefer vodka or gin, see the variations below.
- Serve the chaser. Pour an equal measure (1 oz/30 ml) of pickle brine into small shooter glasses or into shot glass chasers. The traditional move is to take the whiskey shot first, then chase it immediately with the brine.
- Optional rim & garnish. Rub a lemon or lime wedge around the rim and dip in coarse or smoked salt for an extra layer of flavor. Add a tiny pickle spear to each glass for drama.
- Execute like a pro. Knock back the whiskey shot, then slam the brine like a water slide for your mouth. The brine cleanses the palate and softens the burn — it’s weirdly satisfying.
- Try variations: swap in spicy brine by stirring hot sauce into the brine for a chile kick, or mix gin + brine for a pickle martini-style shooter. You can also serve the brine chilled or at room temperature depending on your vibe.
- Store leftover brine. Keep unused brine in the fridge for up to 2 weeks. It’s magic in Bloody Marys, potato salad dressings, and even in cocktails where you want briny umami.
Tips & Notes
– Classic etiquette: whiskey first, brine second. But if you’re feeling rebellious, swap the order and report back.
- Pickle type matters: dill brine is king. Bread & butter brine will make shots sweet-and-sour rather than tangy.
- Brine quality: use brine from a jar with natural vinegar, garlic, and dill — fewer weird additives = better flavor.
- Upscale it: infuse brine with smoked paprika or charred scallion for a smoky twist that pairs wonderfully with bourbon.
- Non-alcoholic version: swap whiskey for cold-brew iced tea or ginger beer for a briny, refreshing shooter with no booze.
Weird fact: sailors once drank briney liquids to ward off scurvy? Okay, not exactly — but pickled foods were crucial on long voyages. Today, a pickle brine does something different: it tricks your palate into loving brash flavors by combining acid, salt, and a little fat from whiskey. Science + chaos = delicious.
Ready to wreak delicious havoc at your next happy hour? The pickle shot is the kind of tiny ritual that turns an ordinary night into a story. Gather your friends, pick a bottle, and let the brine do the talking.