If you have a cocktail scene in your neck of the woods (and it’s safe to say that I do in NYC), you might have noticed the words “pickle juice” appearing more often on drink menus.
Pickles and pickle brine have been an ingredient that mixologists — and chefs — have played with for a long time, but they’re finally getting a star turn in beverage menus around the world.
Pickle juice is salty, tangy acidic, and sometimes a little spicy. It adds zing to all kinds of cocktails…