Pickle Brine Margarita

Recipe from Heather Rush

Adapted by Nikita Richardson

Published June 7, 2024

Pickle Brine Margarita
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Rating
5(198)
Comments
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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
  • 1½ounces reposado tequila or tequila blanco
  • 1ounce pickle brine (preferably from classic dill pickles), plus pickle chips or a pickle spear to garnish
  • 1ounce fresh lime juice, plus 1 lime wedge
  • ¾ounce triple sec (preferably Cointreau)
  • 2teaspoons granulated sugar
  • 2 to 3dashes habanero hot sauce (preferably El Yucateco), optional
  • Coarse salt, optional
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

207 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 0 grams protein; 326 milligrams sodium

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.)

Ratings

5 out of 5
198 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!

Eve

Realized I was out of pickles so I made it with pepperoncini juice - absolutely delicious.

Stephanie

Do not add sugar until you’ve tasted the rest together. There was enough sweetness in the particular brine and Cointreau I used that none was needed.

Ray

I am a fan of most things pickle, and I liked this (might have had something to do with the excellent pickle brine I had). However, it’s a lot more sugar than I typically use in my margaritas. Next time, a much smaller amount of agave syrup instead of the teaspoons of sugar.

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