This recipe is the first in a new series. I've been visiting farmer's markets in Seattle each week, and I'm really enjoying seeing all the fantastic vendors and the awesome produce, fish, and prepared foods that are available. I've decided to choose an item each week at the market to bring home and let it inspire a drink recipe. First up- Britt's Pickles naturally fermented Mix Brine. I sampled a lot of the pickles, kimchi, and brines at the Britt's stand at the Ballard Farmer's Market and they were all fantastic, but I think this was my favorite. The brine is made with a bunch of vegetables including cauliflower, celery, and carrots, and has a a really refreshing garlic bite and spiciness.
This recipe is pretty simple and benefits from a glass packed full of ice. It's a great brunch drink/hangover cure and can be modified up to pitcher size by filling the pitcher with ice and multiplying the other ingredients by 4-8 depending on the size of the pitcher. Enjoy!
Thyme & Brine:
·1 oz Hendricks gin
·1.5 oz Britt's Mix Brine
·1.5 oz cold water
·1 sprig toasted thyme
Pour brine, gin, and water over a glass packed with ice
top with toasted thyme sprig
I toast the thyme by heating it in a well seasoned cast iron pan for just a couple minutes to express the thyme's oils. I chose Hendricks for this recipe since the cucumber goes great with the brine (of course!) and the rose flavors of Hendricks highlight the relative lightness of the brine without over powering it. You can order Britt's Pickles products online, but if you don't have access to it or you feel like trying another brine with this recipe, I'd love to hear how it turns out. Cheers!
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