If you’ve ever set foot in a bar in Brooklyn, you’ve probably seen the sign behind the bar. Usually handwritten, it will read “PICKLEBACK” in scrawled Sharpie. Emboldened by your vow to try new things , you order a round, and are pleasantly surprised at what you get. A shot of whiskey and a shot of cloudy pickle brine, to be consumed in rapid succession. “Surely, this won’t work,” you tell yourself, but down the gullet they go. Like magic, the burn of the whiskey is erased by the pickle juice, completely neutralized. It’s like you didn’t ingest anything at all. You’re ready for whatever comes your way.
You can get a pickleback at really any old bar, but if you’re in Williamsburg, why not go directly to the source? Bushwick Country Club claims to be the creator of the pickleback, so we took some time to sit down with owner John Roberts, who told us the tale of how the pickleback came to be. Check it out, after the jump.