No. 63Off the Menu
Pickle Daiquiri
Rum, lime and sugar, with brine where the extra lime was.
The Pickle Daiquiri is a classic shaken daiquiri, white rum, fresh lime and simple syrup, with half an ounce of dill pickle brine taking the place of some of the lime. It is tart, clean and bright, with a salty snap that makes the rum taste rounder. Served up in a coupe, it is the Brine Bar’s first rum drink.
21+Updated
Brine3/53 of 5
HeatNonenone
StrengthHigh
- Glass
- coupe
- Method
- Shaken
- Time
- 3 min
- Makes
- 1 drink
Ingredients
Make it for
Units
Amounts for 1, in ounces.
- 2 oz white rum
- ¾ oz fresh lime juice (about 1 lime)
- ¾ oz simple syrup (equal parts sugar and water)
- ½ oz dill pickle brine (strained, from the jar)
- 1 slice lime (cut into a wheel, for garnish)
- 1 slice dill pickle (for garnish) optional
- Glass
- coupe
- Garnish
- lime wheel and pickle chip
How to make it
- Chill a coupe in the freezer or with ice water.
- Add the rum, lime juice, simple syrup and pickle brine to a shaker.
- Fill the shaker with ice and shake hard for 10 to 12 seconds.
- Strain into the chilled coupe.
- Garnish with the lime wheel and a pickle chip.
Bar tips
- A daiquiri lives or dies on balance. Taste it on a straw before you strain and add a barspoon of syrup if it is sharp.
- Use a light, dry white rum. Spiced or coconut rums fight the brine.
Make it your own
- Use an aged rum for a deeper, vanilla-and-caramel daiquiri.
- Blend everything with 1 cup of ice for a frozen version.
Drink responsibly. This one is for adults of legal drinking age. Want it without the booze? The zero-proof drinks are just as briny.
Full recipe: dillin.org/recipes/pickle-daiquiri
