• The Dancer's Pantry

"Don't Forget the Pickles"- Cocktail

Updated: Aug 1




It's in my bio... "pickled food lover"...


So, does it really surprise you that one morning at 7:00am I texted my husband (from across the room) a video recipe of a drink with pickle juice in it?


"Babe!!! I need this." Was the message I sent.


"Let me take a look..." He responded. "I don't have that. Mmm, we don't that either... Let me get creative."


"Great! But... Don't forget the PICKLES!" I responded.


Cut to a few hours later...


A spicy, red, "pickley", delicious, little concoction came my way.


Enter... "Don't Forget The Pickles"-Cocktail



This drink is a collaboration between myself and my husband Eric Koptke. Eric is a sommelier, a certified specialist of wine, a WSET-3, and he just completed a bartending certification course... Thank you COVID-19 boredom! He is also a professional dancer, and my dance partner.


If you want to keep up with Eric and follow his fun creations (and you should!), follow him on Instagram here: https://www.instagram.com/sommdrunkdude/

Alright... Let's get drinking! Below you will find my recipe for my pickle brine, as well as the recipe for the drink itself.


The garnish for this drink is two pickle slices, one cherry tomato, and a spicy pepper of your choice. I used a pickled Fresno chili... But, that recipe is staying a secret... Sorry.

Pickle Brine:

This is my standard brine recipe and it can be modified by using different spices, herbs, and vinegar types. 


Recommendation:

Allow pickles to sit in the jar unopened for a minimum of 48-72 hours before enjoying.

*Pickles should stay fresh as long as they are refrigerated for up to 2 weeks after opening.


The brine:

  • 2 cups of white vinegar 

  • 2 cups of room temperature water 

  • 2 1/2 tablespoons of salt 


In the jar: 

  • 3-5 garlic cloves sliced

  • Pinch of red pepper flakes

  • 1 teaspoon of black peppercorns

  • 1-2 teaspoons of fresh chopped dill 

  • 2-5 cucumbers sliced into rounds, or spheres- *Depending upon your jar size, you may need more or less cucumbers.


Bring the liquids to a rolling boil.


Once the brine has come to a boil, turn the burner off and allow liquid to cool for 3-5 min.


Pour the hot liquid into the jar full of ingredients. Tightly screw on lid, and tap the jar on the counter top to help remove air bubbles. Once the jar has cooled to the touch, place it in the refrigerator.

The drink:


▪️1 1/2 oz Bulleit Rye

▪️1 1/2 oz Chelsea's pickle brine

▪️1 oz lemon/lime juice (equal parts)

▪️1/2 oz Sriracha

▪️1/4 tsp fresh cracked black pepper

▪️1 pinch Chile lime salt

▪️Scrimshaw- Pilsner style beer


Place all ingredients except beer into shaker with ice. Shake then strain into chile lime rimmed glass filled with ice.


Top off with Scrimshaw beer and agitate gently with a bar spoon to blend. Garnish with pickles, tomato, and a spicy pepper.


Enjoy... And, "Don't Forget the Pickles!"



If you enjoy this recipe please remember to SUBSCRIBE to my blog. Share this recipe on Facebook and Instagram AND leave me a message below!


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