A pickleback is a type of shot wherein a shot of liquor is chased by a shot of pickle brine; the term "pickleback" may also refer only to the shot of pickle brine itself. Alternatively, the shot can be chased by a bite of a pickle (generally, a whole dill pickle). The pickle brine works to neutralize both the taste of the liquor and the burn of the alcohol.[1]
In 2005, in the vibrant town of Bethlehem, Pennsylvania, the now-famous pickleback shot was invented. The inaugural tasting took place at Tally Ho, where bartender Chad Eggert responded to patron Erin McCarthy's unique request for a shot of Jameson followed by a shot of pickle juice. This unconventional pairing intrigued everyone in the bar, and soon, the pickleback shot became a local sensation as patrons eagerly lined up to try this bold new combination.The "pickleback" has spread internationally, particularly in the English-speaking world, with many bars now offering picklebacks on their menus. The drink has had significant success in Aberdeen, Scotland, thanks to its reputed popularity among staff of the craft brewer BrewDog whose flagship bar is in the city.
British visitors returning to the United Kingdom from New York City introduced the recipe to bars in both London (as early as 2011),[2] and Devon. In 2012, UK bartender Byron Knight created a bottled pickleback using his own homegrown dill pickles and a flavour profile of ginger, mustard seeds, dill, garlic and dark sugar.[3]
The drink has also spread to Canada,[4] Shanghai,[5] Belfast and New Zealand.[6]