Ingredients
- 2 oz blanco tequila
- 1 oz dill pickle brine (cold)
- ¾ oz fresh lime juice
- ½ oz orange liqueur (Cointreau or triple sec)
- ¼–½ oz agave syrup or simple syrup, to taste
- Ice
- Rim: 2 Tbsp kosher salt + ½ tsp dried dill + ¼ tsp chili powder + lime zest
- Optional: 3–4 jalapeño coins or 2–3 cucumber slices
- Garnish: lime wheel, dill sprig, or mini pickle spear
Equipment
- cocktail shaker
- jigger or measuring cup
- Strainer (fine mesh optional)
- Rocks glass
Method
- Rim a rocks glass with the dill-chile salt mixture and fill it with fresh ice.
- In a cocktail shaker, combine tequila, pickle brine, lime juice, orange liqueur, and syrup. Add jalapeño or cucumber if using, then fill with ice.
- Shake hard for 12–15 seconds, then fine-strain into the prepared glass over fresh ice.
- Garnish with lime wheel and dill sprig or mini pickle spear. Adjust with extra brine or syrup to taste.
Nutrition
Calories: 165kcalCarbohydrates: 10gPotassium: 25mgSugar: 9gVitamin C: 2mgCalcium: 5mg
Notes
Pitcher for 8: 2 cups tequila, 1 cup pickle brine, ¾ cup lime juice, ½ cup orange liqueur, and ½–¾ cup agave syrup. Stir with ice and strain into ice-filled glasses.
Pickle Shots: Shake 1 oz tequila + 1 oz pickle brine + ¼ oz lime; strain into shot glasses.
Tip: Brines vary—start with less sweetener and adjust to taste.
Variations: Add jalapeño coins for heat or cucumber slices for freshness.
Pickle Shots: Shake 1 oz tequila + 1 oz pickle brine + ¼ oz lime; strain into shot glasses.
Tip: Brines vary—start with less sweetener and adjust to taste.
Variations: Add jalapeño coins for heat or cucumber slices for freshness.
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