This is what I imagine cocktail creation looks like.
Especially when it comes to a new, unique ingredient that seems hard to incorporate.
Yup. And now it’s being canned for the general public to drink.
To many this may seem odd and quaint. Even if you love pickles you may raise an eyebrow at brine marketed as a beverage. As for me, I already know the power of drinking vinegar in the form of shrubs (sugar + fruit + vinegar) by itself or in a cocktail, so drinking brine by itself does not seem far off.
It helps to have a friend who is in the canning business, because when this local pickle company approached my friend to can their brine, I got excited because that means I get to try it before it’s on the market.
For the first time ever, I feel hip as s***!
But can this tasty, savory and salty drink find its way into a cocktail recipe? That’s what I’m really curious about today.