How To Make A Pickleback Shot Food

SPHERIFIED PICKLEBACKS

Spherified Picklebacks image

Provided by Justin Warner, Food Network Star Season 8 Winner

Time 3h5m

Yield 6 servings

Number Of Ingredients 5

Ingredients

400 grams pickle brine, plus additional for storage
4 grams calcium lactate
1.5 grams xanthan gum
7.5 grams sodium alginate
9 ounces whiskey

Steps:

Combine pickle brine, calcium lactate and xanthan gum in a bowl until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 15 minutes.
Fill mini half-sphere candy molds with the solution to just below the brim, about 85 percent full. Freeze until solid, about 2 hours.
Combine 1500 grams water with the sodium alginate in a bowl using an immersion blender until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 30 minutes.
Transfer the sodium alginate bath to a microwaveable container and microwave until warm, about 30 seconds.
Use a slotted spoon to place the frozen pickle half spheres into the brine until they thaw, about 30 minutes.
Pour six 1.5-ounce shots of whiskey in shot glasses and serve pickle spheres on the side.

PICKLEBACK SHOTS

Pickleback Shots image

Provided by Food Network

Categories beverage

Time 10m

Yield 8 servings

Number Of Ingredients 2

Ingredients

4 thick dill pickles
1/2 cup bourbon

Steps:

Cut each pickle in half across the equator. Use an apple corer, melon baller or the tip of a small knife to hollow out the interior of each pickle half, leaving an 1/8-inch-thick border of pickle intact. Slice the closed end of each pickle shot glass just enough to make it sit flat. Be sure not to cut too deep and create a hole in the shot glass.
Fill each pickle shot glass with 1 tablespoon of bourbon. Serve immediately.

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