Posts Tagged ‘pickle back’


Wednesday, November 17th, 2010

LeNell and Demian’s observation of drink preferences above and below the border got us thinking about the time we spent in Mexico this year, harvesting the piña in Herradura’s ( agave fields and sipping refreshing beverages throughout a long hot day.

Every meal in Guadalajara seemed to come with either a Michelada or a glass of tequila (neat) accompanied by a zingy sangrita. Far away as we were from our beloved NYC based pickle back, the two-for-the-road drinking style wasn’t lost on us and we appreciated the one-two punch of flavors delivered from the earthy sweetness of tequila and the spicy, tangy hit of sangrita.

In honor of LeNell and Demian’s Casa Coctel ( patrons who are swigging beer, brandy and Piña Coladas with great joy, we bring you a few north of the border interpretations of south of the border favorites that we know will bring joy to your mouth too.

By Jason Rowan – Embury Cocktails

2 bunches mint
2 bunches cilantro
46 oz. pineapple juice (1 large can)
1 medium sized Jalepeno

Roughly chop jalepeno
Put 1 bunch mint and 1 bunch cilantro in blender
Add pineapple juice so liquid and produce reach the 2 ½ cup mark
Add ½ jalepeno**
Repeat process
Combine both batches and strain into shot glasses.

Serves approximately 35 shots
***Best paired with Milagro Reposado. The complex, tropical fruit and spicy finish of the tequila is the perfect companion for the fresh, bright mint and cilantro flavors.

Dragón Rojo
By Charles Steadman – Echo Palm Beach

12 oz. Singha Beer
1 oz. Fresh Lime
1 oz. Crystal Hot Sauce
1/2 oz. Soy Sauce

Build lime, hot sauce, soy sauce into glass with ice and stir. Pour in beer.
Garnish: Lime Wheel and Togarashi Salt Rim

Sangre De Migrante
By Shane Tison – The Randolph at Broome

2 oz Fidencio Mezcal
½ oz Nux Alpina Walnut Liqueur
½ oz Cuarenta y Tres Orange Liqueur
1 oz Fresh Lemon Juice
1 oz Randolph Sangrita

Shake with ice
Mesquite salt the rim
Garnish with a chili chocolate dipped lemon wheel

Randolph Sangrita Recipe
By Shane Tison – The Randolph at Broome

1 qt Clamato juice
1 oz puree of La Morena Cipolte Pepper
½ oz Stubbs Mesquite Liquid Smoke
1 oz Goya Sofrito Tomato Cooking Base
1 tsp La Costena Mole Spice
1 bar spoon Fee Bros. Aztec Chocolate Bitters
5 dashes McCormick Celery Salt
2 oz Fresh Lime Juice
3/4 oz Kosher Salt
1 oz Honey

Combine all ingredients to at least a half gallon pitcher. Whisk briskly to incorporate all sediment. Immediately strain half to 1 ltr receptacle. Whisk briskly again and strain remainder to receptacle.

Evil Michelada
By Naren Young – Locanda Verde

1/2 oz. tequila
1/2 oz. mezcal
1/2 tsp. chipotle puree
Juice of 1/2 lime

Pour over ice, add beer and stir well
Served in a glass rimmed with smoked paprika/salt mixed together

Photo by Charles Steadman


Friday, February 26th, 2010

INSIDE F&B charges chefs and bartenders with creating the next drink sensation
By Francine Cohen

Photo by Michael Harlan Turkell

February 25, 2010 will forever live in infamy as the day that the beloved pickle back jumped the shark.

We’re thrilled for its popularity.  And still intend to enjoy them now and again.  But the pickle back no longer holds its own as a secret insider liquid handshake since  the cat’s out of the bag thanks to this terrific article by Robert Haynes-Peterson,

Known well to those who have embraced the briiiiiiine, the pickle back has a special place in the hearts of industry folks (and a select and welcome group of aficionados) who find themselves at bars late into the night/wee hours of the morning, often following a grueling shift and looking for nothing more than a simple drink, a savory pick me up, and some good company.  Now we expect to see lots of people bellying up to the bar for their backs.

Whatever its vaunted origins (Texas, Bushwick Country Club, The Randolph, The Rusty Knot ) and supposed instigators of its popular appeal

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