I've scoured google but I cannot seem to find what I am looking for. There a few local bars here that service 'pickle shots' and 'spicy pepper shots.' They are delicious and I would like to learn how to make them. I have had two different kind of pepper shots, one was maybe clamato based, spicy and the other was clear and sort of tasted like it had juice from some jarred jalapenos. Does anyone know the recipe how to make these?
Love pickle shots. I always thought you just mixed vodka and pickle juice?
Sent from my Galaxy S7
Shot of Jack followed by a swig of good dill pickle brine.
Cold Tequila, warm pickle brine. Viva la DrunkaQuote:
Originally Posted by crays
The only thing I have experience with is a Prairie Fire, which 1/2 tequila and 1/2 Tobasco. I'm sure that's not what you're looking for and l wouldn't even recommend it.
When I was working in Chicago a million years ago, my regional manager took us to a bar and ordered "Hot Shots" which were apparently concocted with Hot Damn cinnamon schnapps and Tabasco. We drank a LOT of them, being from Denver. They were not half bad.
Ace's, on 17th. Shot of Bourbon, a kimchi back and a Tiger Beer.
Me:
A shot of good Boubon
A shot of good pickle brine.
Repeat.
It's not a pickle back shot (chaser of pickle juice) but an actual shot that tastes like pickle juice. I've still been searching and zero results. I suppose I could ask the bar the next time I'm in there but that might be awhile.
When buying pickles for the brine used in this recipe, cookbook author Amy Thielen says to avoid those made with garlic, as it will overpower the briny flavor and the chile in these shots. Try serrano, Thai, or habanero chiles in the brine for even more spice. Note: Allow at least 24 hours for brining.
Featured in: The Enlightened Entertainer
Ingredients
2 Fresno or red jalapeno chiles, halved lengthwise
1 cup dill pickle brine, from one 24-oz. jar
4 oz. chilled vodka
Instructions
In a small bowl, submerge the chiles in the brine and cover with plastic wrap. Refrigerate at least 24 hours or up to 1 week; the brine will get spicier the longer it sits.
To serve, pour 1 ounce of the spiced brine into each of 8 shot glasses and then top each with 1⁄2 ounce of vodka.