Now I know you’re looking at me like I have three heads but hear me out; this drink is surprisingly good! The tart and acidic pickle brine balances out the extreme sweetness of the whisky. I used Claussen pickle juice, because there is no other choice in this house!
Plus, haven’t you ever tried a peanut butter and pickle sandwich?
I lived in Portland, OR for a few years before moving up to Seattle. Ask anyone who has lived in Portland about their bar culture and they’ll tell you the same thing… every spot has its schtick to get you in and get you to come back. Everyone has their go-to bars, and we were no different. Our favorites were the Cuban spot with the best sangria and fried plantains. The happy hour haunts off Belmont with $2 rum cocktails and $1 soft pretzels or Wednesday nights at the place that did that amazing fried pickles and whiskey sours. There was never a shortage of new drinks to try, most usually served in a mason jar, and you could always find somewhere that would suit everyone, no matter who you were sharing a table with that night.
One of the dives we would regular when we needed to whet our whistles without the frills featured a whiskey shot special called “The Jenny”. She was basic, briny, and was made of well bourbon and a pickle back.
Now I’ll be honest, I never bothered with Jenny back then, (I hadn’t developed my love for whiskey quite yet) but as soon as I tasted how sweet this Screwball Peanut Butter Whiskey is, I knew I was going to need something to balance it out. It’s SWEET – way more than I would have expected so while I had originally thought I would do a dessert style cocktail, a classier take on the Portland Jenny just seemed to make sense.
All that’s missing is a lot of flannel, facial hair, and the clinking of pinball machines in the background.