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Pickle whisky sour
Stir with ice and strain into chilled glass. Garnish with pickle and lime wedge
G. M. Genovese
18th July at 04:52
I can see the potential, but I feel like a commercial, spicy peppery brine is better than the otherwise tasty Ba Tampte Half Sour brine I had. Dewar’s (as suggested to me here) would also be more desirable than the malty pot still Irish whiskey I used. Not much honey presence. I will come back to this though...