Pickle Lemonade

Pickles are having a moment: Pickle juice mixed with Dr. Pepper, pickle wreaths, pickle fountains, pickle martinis… OK, the last one isn't super original, but still—everything is getting pickle-ified. And while many of these viral concoctions feel like gimmicks, one combination made me stop and grab my pitcher: pickle lemonade. 

It's everything I want a dirty martini to be—salty, tangy, refreshing—but better: Instead of briny booze, the base is an aromatic and juicy lemonade. Dill pickle brine gives it a saline edge and accentuates its tang. On its own, it's a supremely refreshing summer drink. But if you want to turn it into a cocktail, it plays beautifully with mezcal (or gin or tequila…more on that later). Add a splash of club soda for fizz, and you've got the ultimate backyard cooler—an adult Gatorade, if you will, though best enjoyed off the field.

How to Build a More Flavorful Lemonade

To make the lemonade base more aromatic, I use a trick employed in Serious Eats' excellent lemonade and strawberry lemonade recipes: the classic oleo-saccharum method, in which citrus peels are macerated in sugar to release their fragrant oils. Instead of going through the whole process of zesting, I take a shortcut: thinly slice a whole lemon, mash it with sugar, and let it sit briefly.

This quick maceration extracts essential oils from the peel while also pressing sugar into the juicy flesh. The result is a floral, layered lemonade base that's far brighter and more complex than the standard stuff without any harsh bitterness from the pith.

Pick the Pickle Wisely 

While it can be tempting to grab whatever pickle is in your fridge or pantry, not all pickle juice is created equal, and in a drink as simple as this, the wrong brine can throw everything off. Shelf-stable pickles often taste heavy, murky, or overly sweet, which muddies the brightness of the lemonade. Bread-and-butter pickles skew sugary, which makes the drink cloying instead of refreshing. And as for cornichon brine—don't even think about it. I once tried using it for a pickleback, and the result was instant regret (and instant heartburn). It's far too sharp and intense to play nicely here.

What you want is a brine that's light, tangy, and clean, with a fresh dill backbone that complements the lemon instead of fighting it. The best place to find that—if you don't leave near an artisan pickle shop—is in the refrigerated section of the grocery store. These pickles are usually fresh-packed and lightly fermented, which gives their brine a lively, slightly effervescent quality. My go-to brands are Claussen and Grillo's. Both have a crisp acidity and subtle herbal notes that lift the lemonade without overwhelming it.

Have Fun and Turn It Into a Cocktail

Pickle lemonade is excellent on its own, but it is also a natural mixer. Mezcal came to mind when developing this drink. Its smokiness and light vegetal edge complement the pickle brine's savoriness. I like a 3:1 ratio of lemonade to alcohol to ensure the mezcal doesn't overwhelm and muddy the bright lemonade. 

If you're not into mezcal, that's OK: Pickle lemonade is friends with a variety of booze. Try it with a citrus-forward gin, such as Engine Oil, an Italian brand that's light on the juniper and instead leans into fresh lemon. Vodka is a good standby if you don't want to muddy the waters and just want a whiff of ethanol. I even tried mixing it with whiskey in a nod to a pickleback, and it was good: Think a whiskey sour with a bit of brine (leagues above my ill-fated cornichon brine pickleback). Or keep it nonalcoholic and top with soda water. However you pour it, don’t forget the pickle garnish.