Got Your Pickleback - NYTimes.com
Reggie poured me a pickleback, which he described as the house specialty: a shot of Old Crow bourbon and an accompanying shot of brine from a jar of McClure’s spicy dills. It was shockingly good. Not the Old Crow part, exactly, but the pickle brine, which washed that away, leaving a snappy, savory tang that curled about the last remnants of the smoky bourbon. It was exactly the “specialty” you expected in that den of insobriety.
