The classic pickleback: a shot of cheap whiskey, eased down the hatch by a gulp of pickle juice.
If you've never had it, we'll let The Wall Street Journal help you rethink your unease: "The alchemy that occurs the moment the sweet and sour brine extinguishes the burn of the whiskey [leaves] an unexpectedly meaty savor on the palate."
To sum it up: It's good, OK?
But what if you cut up a huge pickle, scooped out the meat and poured whiskey into it as if the pickle WERE THE SHOT GLASS? Well, that would be even better.
As the folks at Drizly, an online liquor delivery service based in Boston, show us, it's super easy to make, too:
Here's what you'll need and how to do it, courtesy of Drizly:
- Jumbo pickles
- 1 ounce of whiskey per shooter
- You can use any pickle, such as dill, sour or garlic, as long as they're large -- they need to be at least 5 inches long and 1.5 inches thick.
- Cut the pickle in half and slice off each end.
- Use a sharp knife to slice along the inner edges on one side of the pickle.
- Using a melon baller, scoop out as much of the pickle as you can, without going all the way through, so as to make a cup to hold the whiskey.
- Fill with whiskey and enjoy!