Get in a Pickle With This Cocktail
Bread and butter pickle brine magnifies rye whiskey's sweetness
July 7, 2026 –––––– Brittany Risher Englert
From beer to bitters, pickles are showing up in all sorts of drinks and cocktail ingredients. So why not add pickle brine? Bread and butter brine in particular magnifies the sweetness of rye whiskey and cuts through the spirit's richness. Try it in the Coming of Age, created by Kevin Denton Rex, director of The Spirits Authority.
“Rye whiskey in general has a lot of pickle barrel notes to me, and I love Wilderness Trail rye—it’s especially complex and delicious,” he says. “Blanc vermouth lengthens and adds additional herbaceousness and sweetness, which is balanced and brightened by the brine and yuzu.”
This cocktail is a year-round sipper that's particularly enjoyable in the warmer months.
Coming of Age
- 3 cucumber slices
- 3-5 mint leaves
- 1 oz. Dolin blanc vermouth
- 1 1/4 oz. Wilderness Trail Small Batch (or other rye)
- 1 oz. bread and butter pickle brine
- 1/2 oz. yuzu juice
- 1 oz. club soda
- Cucumber ribbon (optional) and mint spray for garnish
Garnish a highball glass with cucumber ribbon (if desired). In a shaker tin, muddle cucumber slices, mint leaves, and vermouth. Add rye, pickle brine, yuzu juice, and ice. Shake vigorously until well combined, about 10 seconds. Fine strain into a highball glass and top with fresh ice and club soda. Gently stir to combine. Garnish with cucumber ribbon (optional) and mint spray.
