Overview

• Bars like The Penrose in New York are serving up to 100 pickle martinis daily, highlighting surging customer appetite.
• Pickle juice’s sweet-salty, acidic and sometimes spicy brine adds depth to cocktails such as margaritas, martinis and micheladas.
• What began with the Pickleback shot at Brooklyn’s Bushwick Country Club has spread to venues from Chicago’s Rizzo’s Bar & Inn to Belle’s Bagels in Los Angeles.
• Fast-food chains including Popeyes and Sonic introduced limited-time pickle-infused beverages this spring, such as Pickle Lemonade and the Picklerita Slush.
• Non-alcoholic mixers and mocktails from brands like V8 Grillo’s Pickles are repurposing leftover brine, underlining the sustainability angle of the fermentation movement.