Recipe of the Month: Pickle Lemonade
The latest trend in lemonade could very well be the drink of the summer.
I didn’t write pink, I wrote pickle. I see how it can be confusing. It’s a combination you’re unlikely to have tried before—pickles and lemonade. But perhaps it’s exactly what we need right now.
Let’s first admit that sweet and savory drinks are uniquely delicious in the hot weather.
Think about it: sweet and savory is a pairing that’s been quietly winning summer for years. Watermelon with feta. Grilled peaches and prosciutto. Even the classic margarita—sweet citrus and salty rim—is a study in contrast. Our taste buds crave balance, and sweet-savory combos satisfy that desire by stimulating multiple taste receptors at once .
So why not pickle lemonade?
It’s not just a social media stunt or novelty anymore. Pickle lemonade is a real-deal summer drink that’s tangy, salty, sweet, and shockingly refreshing. It’s been spotted everywhere from Popeyes pickle menu to backyard BBQs. And it’s easy to make at home.
Here’s the basic idea, which I’m sure you’ve already intuited. Combine fresh lemon juice with dill pickle brine, add a touch of sweetener (like honey or maple syrup), and dilute with cold water. Serve over ice, and garnish with a lemon slice or a pickle spear if you're feeling fancy.
The result? A drink that’s hydrating, zippy, and oddly satisfying .
But don't stop there. The beauty of pickle lemonade lies in its versatility. Want to spice things up? Add a splash of jalapeño brine. Craving bubbles? Use sparkling water instead of still. Looking for a low-alcohol cocktail? A shot of Shochu or Manzanilla Sherry turns it into a briny, citrusy sipper that's perfect for summer evenings.
What makes this drink more than a gimmick is its balance. The acidity of the lemon juice and the saltiness of the pickle brine create a complex flavor profile that’s both invigorating and satisfying. It’s a drink that cuts through the heat and quenches your thirst in a way that sugary sodas or overly sweet cocktails just can’t.
It’s sharp, weird, and wildly refreshing. And yes, it’s having a moment. But it deserves more than that—because it actually works, one tangy, invigorating sip at a time.
Pickle Lemonade Recipe
Ingredients:
1 cup freshly squeezed lemon juice
½ cup dill pickle brine
2-4 oz. honey syrup* or maple syrup, depending on whether brine is sweet or sour
2 cups cold water
Ice cubes
Optional garnish: lemon slices, pickle spears, fresh dill
Instructions:
In a pitcher, combine lemon juice, pickle brine, and sweetener. Stir until the sweetener is dissolved. Add cold water, ice, and mix well. Garnish as desired and serve immediately.
* How to make honey syrup: Add 2 ounces hot water to 4 ounces honey and stir until dissolved. Allow to cool.
What’s happening and what’s next…
Mindful Drinking Fest will be at Tales of the Cocktail July 22nd for a No- & Low-Alcohol Networking Event with our friends at Traditions and Heineken. We’d love to see you there if you’re going to Tales. 🛜
On my new episode of The Mindful Drinking Podcast, “How Wellness Is Transforming Bar Culture with Amie Ward” we discuss physical and mental health, gender-based violence prevention, and creating safer spaces through movement, mindfulness, and education. 🎙️
I’ve become one of those complaining old men on Fox News with this article by Peter Burke on Gen Z and closing out checks, Bartenders spill the beans on Gen Z's 'annoying' drink-by-drink payment habit. In all fairness, I threw every generation under the bus. ✍🏻
I got a chance to speak with Sid Patel and Ankita Okate on The Wine Whiskey Weed Show where we did a deep dive into the booming No and Low Alcohol movement and discussed Zero-Proof Trends in the US Market. 🎧