Drinkers are apparently weary of all the fancy-pants cocktails filled with tinctures and obscure violet-based liquors. The kids these days are, apparently, enjoying a shot of whisky followed by a shot of pickle brine.
According to this Huffington Post article, places with fauxhemia aspirations have been serving the reportedly delicious combination for some time. It started out, says the article, at Bushwick Country Club where "they use Old Crow bourbon and brine from McClure's Spicy Dills." They serve it at the Rusty Knot, on the west side of Manhattan and a new bar in Williamsburg, The Whiskey Brooklyn, plans to feature picklebacks "prominently."
If you try it, please remember the HuffPo author's advice about drinking pickle juice: "the key is the waiting — you have to the let the burn of the whiskey build for a second before you shut it down with the salty goodness of the pickle juice."