Spherified Picklebacks

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  • Level: Advanced
  • Total: 3 hr 5 min (includes freezing time)
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

400 grams pickle brine, plus additional for storage

4 grams calcium lactate 

1.5 grams xanthan gum 

7.5 grams sodium alginate 

9 ounces whiskey 

Directions

Special equipment:
a 15-cavity mini sphere candy mold
  1. 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.
  2. Fill mini half-sphere candy molds with the solution to just below the brim, about 85 percent full. Freeze until solid, about 2 hours.
  3. 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.
  4. Transfer the sodium alginate bath to a microwaveable container and microwave until warm, about 30 seconds.
  5. Use a slotted spoon to place the frozen pickle half spheres into the brine until they thaw, about 30 minutes.
  6. Pour six 1.5-ounce shots of whiskey in shot glasses and serve pickle spheres on the side.