I live in San Francisco and have had Tommy’s margaritas many times.
What to Drink This Weekend: Tommy’s Margarita | Cool Material
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I had some leftover banana peppers from the farmers market after making gazpacho, so I just pickled them up.
We enjoy pickling brine in martinis.
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You need ice cream or whipped cream to make sure you are getting your dairy servings for the day.
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Yep! Whipping cream on pie and 1/2&1/2 plus 2% milk frothed on a double double espresso. Now if I can still walk, a hike along the Pacific coast.
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Wonderful idea. Martini
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In addition to the traditional olive brine in a “dirty” martini, we also enjoy pepperoncini brine (along with a pepper on the toothpick with two olives).
We usually end up with a jar half full of olives and no brine left. So, recently I started buying this stuff to help cover the gap:
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That’s my brother’s big post Thanksgiving thing. My aunt makes him an extra pie every year.
He puts a fried egg on it.
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the mum and i like this one for dirty martinis (which admittedly we enjoy a bit much):
and we’ve tried a few!
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It’s kind of weird that this product actually exists. Sort of like the muffin tops that Elaine on Seinfeld was trying to sell.
I wonder what they do with the olives after they sell the brine. Do you think they keep reusing them to make more brine? Do they eventually run out of flavor? Or do they just feed them to the pigs?
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whoa! now i want an olive-fed, dry-cured ham! (and another martini)
Shiv! you’re a genius!
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I love this idea. I’m partial to a dirty vodka martini, and like the occasional Gibson, but hadn’t thought of using the brine from peppers or other stuff…you have opened a new door for me! Thanks!
I’m also so curious now about the question of what they do with the olives when selling just the brine. I’ll post if I find anything.
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just avoid any pickle juice that includes vinegars. mess up your gin in a quickfast!
no, i did not read that in a book somewhere.
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Good tip!
But, so, the brine from my raw turkey is fine?
(Kidding! I just made myself want to throw up a little bit…)
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mmm… notes of salmonella and turkey fat!
Dear Brother infuses his vodka with a bunch of garlic cloves and makes martinis with that. no, thak you.
couldn’t be as bad as crab bourbon;
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What’s your take on the old “Clamato”?
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love it! mum’s having a bloody maria using tequila, picante clamato and a hananero agave sauce from Tabasco, MX right now! would be even better with Bakon™ vodka.
the clam is our go-to for all things “bloody”. (makes a good red beer for “morning after” eye-opener, too)
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So it looks like you could just add booze to that bag and throw it in the cooler before serving.
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Laurie balked at the serve with an egg idea. She reminded me it had eggs in it already. But she did not mention bacon! Tomorrow maybe.
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It comes from olive packers and processors.
There’s a lot more brine involved in making them than actually ends up in packages. Especially with some olives being shipped vacuum sealed. Or styles sold dry.
Same deal packaged pickle juice.
Used to do a spicy one with pepperoncini at an Italian place where I ran the bar. Tricky make work, worked better with gin. Light touch on the brine and IIRC i used some kind of bitters.
So does brioche, people still make French Toast out of it. And then throw an egg on it.
Can’t say I’m a fan of the egg on pumpkin pie thing. But it’s a whole sweet savory thing. Does it with bacon and squirts cheap pancake syrup all over. He’s sort of gross.
But if you did it right it could be pretty good.
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