We’re in a bit of a pickle, Boozers. Last weekend, we noticed droves of you already filling up the pubs to get your Irish on, even though it was still a full fortnight until that most hallowed holiday for boozers, St. Patrick’s Day. At first we turned up our noses at the premature shamrocks and green beer and the endless shots of whiskey, but eventually we succumbed. If you can’t beat ‘em, join ‘em.
Which is why Thirsty Thursday left us with a bit of an aching head this fine morning. Recognizing that we still have another week of Celtic carousing to go, a sure-fire hangover cure was a necessity. Pickle juice has long been touted as a perfect remedy for alcoholic excesses, chock full of the salt and minerals that your body craves after a night of debauchery. We were inspired to create our own Hair o’ the Dog by a jar of spicy Whiskey Sour Pickles from Brooklyn Brine Co. — with Finger Lakes Distilling McKenzie Rye Whiskey incorporated into the brine, it seemed a shame to waste a drop.
Try slamming this with the greasy eggs and bacon that you hope will coat your stomach before you stumble off to the morning staff meeting. Then you might want to lay low in the cubicle for the rest of the day.
And you’re not even Irish, are you? Sláinte, you drunk poseur.
Hair o’ the Dog
Love Potion Number Brine is a local hangover cure popular in our ‘hood at Peregrine Espresso, featuring seriously strong coffee and pickle juice from our local pickle purveyor, Gordy’s Pickle Jar. We’ve taken that notion to the next level by adding a smidge of Catoctin Creek’s Roundstone Rye and our own Wicked Pickled Ginger Syrup, which, we believe, helps soothe a queasy tum.
2 ounces really strong black coffee, cooled to room temperature
3/4 ounce whiskey (we like to go local, but go Irish if you prefer)
1 ounce sour pickle juice
1/2 teaspoon Wicked Pickled Ginger Syrup (or simple syrup will do)
A few drops of hot sauce (we like Uncle Brutha’s No. 9)
pickle wedge, for garnish
Mix pickle juice, ginger syrup, and hot sauce together and pour into the bottom of a lowball glass. Pour coffee and whiskey in a cocktail shaker, add an ice cube, and shake well. Strain over the pickle juice and down it in one shot, then eat the pickle wedge.