Drinks

Nectar of the Gods

For total refreshment, combine citrus, bubbles, and your favorite pickle brine—just trust us

Recipe by Minetta Gould

October 16, 2020

photo: Alex Lau

“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

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.