We first tried a pickleback at the Woodsman Tavern in Portland, Oregon.  Since then we’ve shared it with many people.  One thing we learned is that the turkey baster makes a good tool for dealing with pickle juice.  The other thing we learned is that we like to use Booker’s Bourbon and fresh pickle brine from our favorite deli.  If you can’t get ahold of these particular ingredients, you can always start with some Bulleit Rye and jarred pickle juice.

Here’s what to do:  Shoot the bourbon and follow it with the pickle brine, one right after the other.  Just as the bourbon is starting to warm your throat, the taste of pickle brine takes over your front tastebuds and creates a satisfying leveling out in the back of your mouth.  Delicious!

Once you try it, let us know what you think.  Also we’re interested in learning some new, great toasts.  If you have one please tell us!