Brandy Rand

Thirsty Writer, Libations Marketer

A Brine Idea

Spice up your drink routine with a Hot ‘n’ Dirty Pickle at Lynn’s Blue Ox.

Published in the Mar/April 2012 issue of Nortshore Magazine. Read full article online here.

Hot n Dirty Pickle from Blue Ox

A twist to the ever-popular dirty martini, the Hot ‘n’ Dirty Pickle uses the piquant brine from the Maitland pickles alongside Gloucester-distilled Ryan & Wood Knockabout gin, plus a dash of Sriracha, a Thai chili sauce. The coriander and juniper notes in the gin blend nicely with the pickling spices, and the heat of the chili provides an elusive umami, or savoriness, often found in foods like Parmesan cheese. Gaeta calls it a must-have pairing with the burger—“like a pickle on the side.” The cocktail also works well with oysters, given the fresh, light citrus elements from the gin. The best part? A pickle spear garnish that beats out an olive any day of the week.

The exact recipe of a Hot ‘n’ Dirty Pickle is as elusive as Holly’s pickling spices, so it’s best enjoyed at the hands of bartenders Charlie and Gina at the Blue Ox, located at 191 Oxford St. Lynn, 781-780-5722,


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This entry was posted on February 22, 2012 by in gin, Northshore Magazine and tagged , , .
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