We’ll Drink to That: The Pickleback

By Donna Garlough | Boston Magazine |

Move over, Boilermaker: There’s another hipster poison taking local bars by storm. Piggy-backing on the pickled-veggies-as-bar-snack trend that has hit Boston pubs of late, more and more watering holes are offering patrons a Pickleback: a shot of liquor, usually whiskey, chased by a shot of pickle juice. At Temple Bar, it’s done with Buffalo Trace bourbon; at Citizen Public House, the shot is Jameson. But no one mixes things up quite like Woodward, which delivers its shot of Irish whiskey with your choice of vinegary brines (pictured) — sweet bread-and-butter pickle, yellow beet, pearl onion, carrot, cauliflower, even grape. Pucker up!