The Pickleback easily ranks as one of my favorite shots (a shot of whiskey chased with a shot of pickle brine — tastes like a Big Mac in a good way, I swear). This recipe provides a translation to cocktail form, freezing the pickle brine into a show-stopping ice cube. Think of it as a new way to enjoy whiskey on the rock(s).
Fill one compartment of an ice cube tray with pickle brine, leaving a little room at the top so there is no spill over when you add the pickle slices. This recipe was made using a 2x2-inch ice cube — if you have a large compartment tray I recommend you use it because the effect of the larger cube will be more impressive. That said, smaller cubes work perfectly well, just consider scaling down the ingredients. Place in the freezer for at least an hour and a half.
Once the ice cube has frozen solid and you are ready to serve, pour the whiskey into a rocks glass and add the ice cube.