The Man, The Myth and the Legend of Pickleback
In 2006, a bartender named Reggie at Bushwick Country Club took shots of Old Crow bourbon, washed them down with pickle brine, and called it a “pickleback.” This bar in Brooklyn claims the creation of this shot, and over the last decade, the pickleback has become a sensation far beyond the New York neighborhood. Bars all across the US and Europe now serve versions of the original pickleback. One bar in London now features the shot with their own pickle brine made in-house, offering different flavors for different palates.
The roots of the Pickleback
Although this shot was officially recognized just twelve years ago, the pickleback has roots far past Reggie’s own imagination. The conversation surrounding the shot’s original history often mentions Southern tradition. There are many who claim that those of the Deep South have been shooting whiskey and pickle brine for generations. This controversy about the pickleback’s origins also extends to its composition. The self-proclaimed Brooklyn birthplace swears by Old Crow Kentucky bourbon for the perfect shot. Others claim that the Irish touch of Jameson is the way to go. Despite this dispute, most agree that a quality, craft pickle brine is the only way to properly finish it off. But why pickle brine?