Bold, tangy pickle margarita mocktail with lime, pickle brine and a jalapeño-salt rim. Ready in 10 minutes, serves 2.
# Components:
→ Jalapeño rim
01 - 1 fresh jalapeño, thinly sliced (seeds removed for milder heat)
02 - 2 tablespoons kosher salt
03 - Zest of 1 lime
→ Mocktail base
04 - 1/2 cup dill pickle brine
05 - 1/4 cup freshly squeezed lime juice (about 2 limes)
06 - 2 tablespoons agave syrup or simple syrup
07 - 3/4 cup cold sparkling water or club soda
08 - Ice cubes, as needed
→ Garnish
09 - 2 pickle spears
10 - 2 lime wedges
11 - Extra jalapeño slices (optional)
# Directions:
01 - Finely chop a few jalapeño slices (remove seeds to reduce heat). On a small plate, combine the chopped jalapeño, kosher salt and lime zest; mix to distribute evenly.
02 - Run a lime wedge around the rim of each glass, then dip and press the rims into the jalapeño-salt mixture until evenly coated. Set glasses aside.
03 - In a cocktail shaker or a jar with a tight lid, add 1/2 cup pickle brine, 1/4 cup lime juice and 2 tablespoons agave syrup. Add a handful of ice, secure the lid and shake vigorously for about 10 seconds to chill and blend.
04 - Place fresh ice into the prepared glasses and strain the shaken mixture evenly into each glass.
05 - Top each glass with sparkling water or club soda (divide the 3/4 cup between the two glasses) and stir gently to combine without flattening the bubbles.
06 - Garnish each drink with a pickle spear and a lime wedge; add extra jalapeño slices if desired. Serve immediately.
