No. 69Off the Menu
Pickle Highball
Whisky, soda and a splash of brine. Tall, cold, dead simple.
The Pickle Highball is a Japanese-style whisky highball, whisky and very cold soda water in a tall glass of ice, with half an ounce of dill pickle brine stirred in. There is no sugar, so the whisky stays dry and the brine reads as a clean, salty sparkle. It is the drier, fizzier sibling of the Pickle Whiskey Ginger.
21+Updated
Brine2/52 of 5
HeatNonenone
StrengthMedium
- Glass
- highball glass
- Method
- Built in the glass
- Time
- 2 min
- Makes
- 1 drink
Ingredients
Make it for
Units
Amounts for 1, in ounces.
- 1½ oz Japanese whisky (or a blended Scotch)
- ½ oz dill pickle brine (chilled, from the jar)
- 4½ oz club soda (very cold, freshly opened)
- lemon peel (for the twist)
- 1 dill pickle spear (for garnish) optional
- Glass
- highball glass
- Garnish
- lemon twist and pickle spear
How to make it
- Fill a highball glass to the top with ice.
- Pour in the whisky and pickle brine.
- Stir about 10 times to chill them.
- Top up with any ice that has settled.
- Pour the soda slowly down the inside of the glass.
- Give it one gentle lift with a bar spoon.
- Express the lemon peel over the top, drop it in and add a pickle spear.
Bar tips
- Everything cold, always: chill the whisky and the glass if you can. Cold soda holds its bubbles much longer.
- Use a highly carbonated soda water, from a fresh bottle or can. Flat soda makes a flat highball.
Make it your own
- Use bourbon for a sweeter, rounder highball.
- Use a smoky Islay Scotch and a cornichon for a campfire highball.
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-highball
