McClure's Pickles are both from here and Brooklyn. They are kind of a big deal, and you can find them in places like Eastern Market each Saturday. Thanks to McClure's, we get something called the "pickleback." Basically, a shot of bourbon chased with a shot of pickle brine. In this post he uses McClure's pickle brine, but not before he gushes about how good these pickles are. Agreed.
Excerpt from the
Huffington Post:
I brought home a bottle of McClure's Spicy Dills last week, and my
first thought was that despite the pedigree -- they are often mentioned
as the brine used at the Bushwick Country Club -- fancy, expensive
pickles were contrary to how I felt about the pickleback. (After all,
it's not as if I'm pulling down the bottle of Parker's Heritage for this
tipple.) But there is no denying that McClure's pickles are
astonishingly good. The flavor is complex and layered, forward and
intense.
I shot Old Crow Reserve and McClure's Spicy brine. I learned that
the key is the waiting -- you have to the let the burn of the whiskey
build for a second before you shut it down with the salty goodness of
the pickle juice. (None of that hurried, coke-spoon-inspired nonsense of
lick it/shoot it/suck it.)
Realizing that not everyone has access to McClure's, I tried out
some Vlassic Tabasco pickle brine, and was pleased with the result.
Read the entire article
here.
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