Dry Goods / Hors d'oeuvres

Pickle Juice Whiskey Sour

with Cornichons - Baby Sour Gherkins

1 Serving


3 oz. Cornichons

​For bread and butter pickle juice:

2¼ tsp. (¼-oz. envelope) active dry yeast

1 tbsp. sugar

1 cup pickle juice, heated to 110° F

1 tbsp. olive oil

1½ tsp. salt

½ cup cornichons

2 cups bread flour

½ cup rye flour, plus more for dusting

For the Pickle Juice Syrup:

½ cup cornichons brine

½ cup granulated sugar

For the Cocktail:

1½ oz. bourbon

¾ oz. lemon juice

½ oz. pickle juice syrup

1 egg white


Cornichons, for garnish


For the Pickle juice syrup :

In a small saucepan, combine the pickle juice and sugar over high heat. Bring to a boil and cook until the sugar has dissolved, 1 minute. Remove from the heat and let cool completely

For the cocktail :

In a shaker, combine the bourbon, lemon juice, syrup and egg white, and shake until frothy. Add ice and continue to shake until well chilled

Pour into a chilled coupe and garnish with a cornichon, then serve take out

Credit : Tasting Table