Picklebacks aren’t for everyone but we’re big fans. There’s something about that combination of the sweet “burn” of whiskey followed by the salty brine of pickle that hits the spot.
Kaido‘s mixologist Nico de Soto and Chef Brad Kilgore put an Asian-inspired spin on this classic combo for their Tokyo-style drinking den in Miami’s Design District.
Ingredients:
- chilled shiitake broth
- chicken stock
- kombu-dried shiitake mushrooms
- white soy
- Hon Dashi
- coriander seeds
- red chili flakes
- all spice
- rice wine vinegar
- chardonnay vinegar
- white vinegar
- kaido pickle brine
- kosher salt
- 2 oz of blended Japanese whisky
Instructions:
For the broth, bring the chicken stock to a simmer and then pour over base aromatics and steep for 1 hour. The broth is finished with rice wine vinegar, chardonnay vinegar, white vinegar, and kaido pickle brine with some kosher salt.
Once the broth is chilled, serve with a pour of your Japanese whisky of choice.
Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLcocktail. Please drink responsibly.
