Dry Fly teamed up with Atlanta mixologist Ian Cox to explore the season’s biggest cocktail trend and what did they discover?
Mixology has been adding culinary flare for some time and with the rise of pickling at farm-to-table restaurants, why wouldn’t bartenders take to making cocktails the same way? Mixologists are not only using pickled produce but are now veering even further into the phenomenon by using the pickling juice itself in cocktails, a unique way to add acidity beyond the standard squeeze of a lemon or lime.
- 2 Ounces wheat whiskey, such as Dry Fly
- .75 Ounce pickled peach liquid
- .25 Ounce Galliano
- .25 Ounce Barrow’s Intense Ginger
Stir all your ingredients together and strain over crushed ice in a rocks glass. Garnish with fresh mint.