Pickle Brine Margarita

Recipe from Heather Rush

Adapted by Nikita Richardson

Published June 6, 2024

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
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Rating
5(301)
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Ever felt as if your margarita was missing something? Take some inspiration from Heather Rush, a co-owner and bartender at Pine Box Rock Shop, who adds pickle brine for a salty-sweet combination that’s hard to resist and delightfully umami-forward. (The bar, based in a former coffin factory in Bushwick, Brooklyn, keeps the brine on hand for another local classic: the pickleback, a shot of whiskey chased with a shot of brine.) There are plenty of ways to customize your pickle brine margarita, including a dash of habanero hot sauce or by substituting mezcal for tequila, but stick with brine from classic dill pickles, as bread and butter pickles lean too sweet. Just go easy on the salt rim; this cocktail is plenty salty on its own. For those interested in making a batch of pickle brine margaritas, see Tip. —Nikita Richardson

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Ingredients

Yield:1 margarita

  • Ice

  • 1 ½ ounces reposado tequila or tequila blanco

  • 1 ounce pickle brine (preferably from classic dill pickles), plus pickle chips or a pickle spear to garnish

  • 1 ounce fresh lime juice, plus 1 lime wedge

  • ¾ ounce triple sec (preferably Cointreau)

  • 2 teaspoons granulated sugar

  • 2 to 3 dashes habanero hot sauce (preferably El Yucateco), optional

  • Coarse salt, optional

Ingredient Substitution Guide
Nutritional analysis per serving

19 grams carbs; 207 calories; 326 milligrams sodium; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a cocktail shaker with ice.

  2. Step 2

    Add tequila, pickle brine, lime juice, triple sec, granulated sugar and hot sauce, if using. Shake until combined and foamy.

  3. Step 3

    If you’d like a salted rim for your glass, moisten the rim of a rocks glass with a lime wedge then dip it in salt to coat. Fill your glass with ice.

  4. Step 4

    Strain margarita into the ice-filled glass, garnish with pickle chips or a pickle spear, and serve immediately.

Tip

  • This recipe batches beautifully: For 8 margaritas, simply use a cup in place of every ounce (1½ cups tequila for the 1½ ounces, ¾ cup triple sec for the ¾ ounce, and so on) and ⅓ cup granulated sugar; add hot sauce to taste. Mix it all together in a large pitcher filled about halfway with ice. Be sure to stir the mixture vigorously to dissolve the sugar, and serve immediately. (You can also combine everything in a bowl or other storage container and measure out cocktails one at a time, agitating the whole mixture before adding a portion to the shaker to ensure you get an even blend of the ingredients.)

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Ratings

5 out of 5
301 user ratings
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Comments

Charlotte

For NA folks - Topo Chico with an ounce of pickle juice, juice of half of a lime and a little tajin. A pickle spritz! So refreshing!!!

Ani

There are zero-proof tequilas, like the brand Ritual, for example. Tastes like tequila, but no alcohol :)

nicole

Was all out of dill pickles, used picked jalapeño brine. Was great!

Alex M

I made an even easier version of this: I used brine from a jar of Wickles, upped the triple sec to 1 oz, and omitted both the hot sauce and sugar. I thought for sure this would be way too sour/tangy, but it's amazingly balanced.

A.

This was a perfect sweet-salty treat while on a break from gardening. Refreshing!

Julia

I had one of these out recently (with Tajin rim), and we all agreed it was fab! Thanks for recipe!

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