Somewhere out there in this wide, whimsical world, there is a man--no, at the very least, several men, by the sound of it--who have a deeply disturbing affinity for pickle brine.
Here is what one of those men has to say about one aspect of its versatile appeal:
A shot of whiskey backed up with a shot of pickle brine tastes good (way better than it sounds), but I feel as if there's something more to the pickleback: sentimentality, comfort. The pickleback is the macaroni and cheese of the cocktail world.Hmmm...while that last claim may indeed be a disturbingly accurate description of this horrid drink's place in the current cocktail hierarchy, when you think about how much salt and shittiness is in Kraft Macaroni and Cheese, why is that designation meant to imply it's something people should be drinking?
(courtesy Max Watman, HuffPo)
