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Pickle Got Back

1 1/2 oz. Irish whiskey
3/4 oz. fresh lemon juice
3/4 oz. spicy mustard syrup
barspoon pickle juice

ginger beer
Tools: shaker tin, strainer, barspoon
Glass: rocks
Garnish: pickle coin


Combine all ingredients except ginger beer in a shaker tin with ice. Shake and strain into a rocks glass over fresh ice. Top with ginger beer. Garnish.


Spicy Mustard Syrup
1 cup sugar
1 cup water
2 Tbsp. ground mustard powder
1/2 Tbsp. cayenne pepper


Bring all ingredients to a boil. Reduce the heat and simmer for 5 minutes. Double strain into a clean glass jar until use. Store in the refrigerator for up to 1 week.


Lyle Cervenka, Velveteen Rabbit, Las Vegas, NV



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