Combine pickle brine, calcium lactate and xanthan gum in a bowl until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 15 minutes.
Fill mini half-sphere candy molds with the solution to just below the brim, about 85 percent full. Freeze until solid, about 2 hours.
Combine 1500 grams water with the sodium alginate in a bowl using an immersion blender until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 30 minutes.
Transfer the sodium alginate bath to a microwaveable container and microwave until warm, about 30 seconds.
Use a slotted spoon to place the frozen pickle half spheres into the brine until they thaw, about 30 minutes.
Pour six 1.5-ounce shots of whiskey in shot glasses and serve pickle spheres on the side.
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