In a world where refrigeration is everywhere, we don’t really need to be pickling things anymore. But there’s just something about that sweet and spicy crunch of a pickle added to something fresh off the grill that imparts a whole new depth of flavor that can’t be beat. Furthermore, as crazy as it might sound if it isn’t your regular practice, pickles can add that same depth of flavor of unique taste to cocktails and drinks. You could chase a shot of whiskey with a pickleback–Seriously, try it. Somehow, it works.–but if you really want to step your game up, you should be using pickle juice in your cocktails and non-alcoholic beverages. Enter Pickle Juice: A Revolutionary Approach to Making Better Tasting Cocktails and Drinks. Written by Florence Cherruault, founder of London’s The Pickle House, Pickle Juice is a 150+ page tome dedicated to elevating homemade or store bought pickle juice to an entirely new level with over 40 innovative recipes for cocktails and non-alcoholic drinks ranging from Pickled Bloody Marys to hot ciders.
‘Pickle Juice: A Revolutionary Approach to Making Better Tasting Cocktails and Drinks’
