There’s now a pickle brine made just for cocktails.
Crawley’s Cocktail Pickle Brine is the first and only brine engineered specifically for bartending use, designed to meet the growing demand for savoury and umami-led drinks. With the Dirty Martini back in the spotlight and the Pickle Back still a late-night staple, the timing couldn’t be better.
As drinkers continue to explore more complex profiles – salty, tangy, sweet-sour-savoury – Crawley’s new creation delivers an all five in one pour. The brine is built to lift anything from a Filthy Margarita to a Pickletini, Bloody Mary, Pickle Sour or Michelada, adding a sharp kick and consistent flavour base.
Made in rural NSW, the brine combines fresh cucumbers, four types of pickling vinegar, mustard, dill, yellow chillies, juiced onion, organic garlic, and a few secret additions. The ingredients are steeped for at least four weeks to mature before being strained and bottled. Even the used pickles find a home – they’re donated to local restaurants once the brine is done.
The final result? As Crawley’s puts it: “Tangy-bitter-sweet and incredibly moreish.”
Available now via Vanguard Luxury Brands and Paramount Liquor.