Minetta Gold - LADY JANE, DENVER, COLORADO
Brine and soda is a funkier, saltier, but equally simple alternative to syrup and soda. (Read Gyst fermentation center co-owner, Mel Guse, on the combination on page 101.) With this recipe, Minetta Gould kicks brine and soda up a notch, adding citrus juice to the mix and using jarred Sweety Drops, which are pickled Peruvian peppers. Peppadews, sweet cherry peppers, or even bread-and-butter pickles could work, too, but I recommend reducing or even omitting the simple syrup if you go the latter route.
COMMITMENT LEVEL · (of · · · ·)
2 ounces freshly squeezed grapefruit juice
3/4 ounce freshly squeezed lemon juice
1/2 ounce sweet pickle brine
1/2 ounce Simple Syrup (1:1)
5 - 6 ounces soda water
1 grapefruit slice or pickle, for garnish
Combine the juices, brine, and simple syrup in a collins glass and stir to combine. Add ice and top with soda water, gently stirring once more. Garnish with the grapefruit slice or pickle.
Batch for 6
Combine 1 1⁄2 cups grapefruit juice, 1⁄2 cup plus 1 tablespoon lemon juice, 3 ounces brine, and 3 ounces simple syrup in a pitcher and stir to combine. Add ice and top with 33⁄4 cups soda water, gently stirring once more. Divide among 6 collins glasses, adding more soda water if you wish. Garnish each with a grapefruit slice or pickle.
You could keep a batch of the base (the juices, syrup, and brine) in the fridge for a couple weeks without losing much integrity. Just top with soda water to serve.
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