The first pickle juice I ever drank straight was at a horrendous dive bar in the East Village called Continental—a place where crusty bartenders doled out five shots of anything for $12, the sting of which you could mask with $2 picklebacks. A bargain! Continental filed for bankruptcy (twice), then closed last year. The pickleback, usually a shot of Irish whiskey followed by a shot of sour brine, lived on. And not only is it still a shot-taking staple in New York, where it was christened more than a decade ago, but it has also improved its lot and become something you actually want to drink rather than something you begrudgingly accept as your punishment for trying to “go out” and “have fun.”
Esta historia es de la edición October 2019 de Esquire.
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Esta historia es de la edición October 2019 de Esquire.
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