“Brine and soda is a funkier, saltier, but equally simple alternative to syrup and soda. With this recipe, Minetta Gould of Lady Jane in Denver, Colorado, 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.” —Julia Bainbridge in Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason
Nectar of the Gods
Ingredients
2 oz. freshly squeezed grapefruit juice
¾ oz. freshly squeezed lemon juice
½ oz. sweet pickle brine
½ oz. simple syrup (1 part water: 1 part sugar)
5–6 oz. soda water
1 grapefruit slice or pickle, for garnish
Preparation
- 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 ½ cups grapefruit juice, ½ cup plus 1 tbsp. lemon juice, 3 oz. brine, and 3 oz. simple syrup in a pitcher and stir to combine. Add ice and top with 3 ¾ 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.
- Note: 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.
Reprinted with permission from Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason by Julia Bainbridge, copyright © 2020.
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