dill pickle tequila sour
In a pickle for a weekend cocktail? Say no more.
Happy Friday, all! And YAY PAYDAY WOOHOO. Even though we’re merely at the tail end of spring, I’ve entered summer mode in my cooking and mixing. Hell, our balls hot weather has certainly encouraged that line of thinking.
Which is why I bring you this briny, tangy, unique little drink that stunned me with how delicious it ended up. The humble dill pickle is a versatile little guy, I’m learning. I’ve worked with our vinegar cucumber cousin many a time over the past couple summers, and this is my second cocktail using the fella.
And ya’ll? Dill Pickle Tequila Sour is delicious. When you boil it down, the concept is akin to a dirty martini, which very few people find unusual in the mixology world. The flavor play is similar: a bit salty, a touch citrusy, plenty boozy, and overall a savory break from classic sweet cocktails.
Best of all? So easy, and quite pretty, too!
Feeling Sour? Sounds Like Quite a Pickle
As with all of my sour cocktails, the egg white isn’t obligatory. You won’t get that nice layer of foam on top if you omit it, however, so keep that in mind. Many people claim that chickpea aquafaba will achieve the same result, but I’ve never tested it, and I kind of wonder if that’ll leave a, well, chickpea essence in the drink?
If you explore that route, let me know!
For our friendly sip, all you need to do is measure tequila, pickle brine, lemon juice, honey or simple syrup, a couple dashes of plain bitters, and an egg white – if using – into a cocktail shaker.
Dry shake the drink with no ice for 45 seconds. Then, fill with ice and shake to chill, another 20-30 seconds. The seemingly-excessive shaking helps agitate the egg white to create the foam.
Pour into a coupe glass. For garnish, I like a few baby dill pickles on a skewer and a big sprig of dill.
This drink is so refreshing, trust me. You’ll be reaching for a second even if you poo poo’d it at first!
Have a great weekend, friends!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Tickled by pickles:
Pulled BBQ Jackfruit Sliders with Dill Pickle Slaw
Dill Pickle BBQ Blackened Salmon Tacos
Dill Pickle Chickpea Salad Sliders
dill pickle tequila sour
Ingredients
- 2 oz tequila
- 1 oz dill pickle brine
- 1 oz lemon juice
- 1/2 oz honey or simple syrup
- 2-3 dashes bitters
- 1 egg white
- baby kosher dill pickles and dill sprigs, for garnish
Instructions
- In a shaker, combine the tequila, pickle brine, lemon juice, honey or simple syrup, bitters, and the egg white. Dry shake (no ice) for 45 seconds. Add ice and shake 30 seconds longer. This helps create the pretty layer of froth from the egg white.
- Pour into a coupe glass. Poke a few pickles onto a cocktail pick for garnish, and top with a fresh dill sprig.
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