Jens Classic Pickleback Recipes

JAPANESE PICKLEBACK

Steps:

• Pour the whisky and soy sauce into a liquor glass, pour a side shot of pickle brine and serve with a pickle wedge. Sip or shoot the whisky, then immediately after swallowing, sip or shoot the pickle brine and then take a bite of the pickle wedge.

PICKLEBACK SHOTS

Steps:

• Cut each pickle in half across the equator. Use an apple corer, melon baller or the tip of a small knife to hollow out the interior of each pickle half, leaving an 1/8-inch-thick border of pickle intact. Slice the closed end of each pickle shot glass just enough to make it sit flat. Be sure not to cut too deep and create a hole in the shot glass.
• Fill each pickle shot glass with 1 tablespoon of bourbon. Serve immediately.

SPHERIFIED PICKLEBACKS

Steps:

• Combine pickle brine, calcium lactate and xanthan gum in a bowl until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 15 minutes.
• Fill mini half-sphere candy molds with the solution to just below the brim, about 85 percent full. Freeze until solid, about 2 hours.
• Combine 1500 grams water with the sodium alginate in a bowl using an immersion blender until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 30 minutes.
• Transfer the sodium alginate bath to a microwaveable container and microwave until warm, about 30 seconds.
• Use a slotted spoon to place the frozen pickle half spheres into the brine until they thaw, about 30 minutes.
• Pour six 1.5-ounce shots of whiskey in shot glasses and serve pickle spheres on the side.