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all photos: Jeff Martin

According to the temperatures recently, summer is almost here and it is maybe time to step up your refreshing cocktail game. The classic stand-bys are great in a pinch, but for those looking to DC’s favorite pickling operation Gordy’s Pickle Jar just introduced Fine Brine, made for all those pickle juice fans who have been sneaking sips out of their jars and are ready to drink it loud and proud.

We caught up with Sarah Gordon from Gordy’s to get the scoop on how Fine Brine came to be, and especially for us, they enlisted Dan Searing, partner in wine and cocktail bar Room 11,  founding member of the DC Craft Bartenders Guild and author of The Punch Bowl, to create a summer drink that can be easily served in both cocktail AND punch variation. For the full recipe scroll below, and make sure to stop by the terrace at our We the Party People event this Saturday to taste it in person.

What prompted the fine brine creation?

Since we started Gordy’s, Sheila and I have always encouraged our customers to repurpose their brine, whether that is for cocktails, cooking or just plain drinking. We want people to start thinking of pickle juice as a ingredient in its own right.  It’s literally a burst of acid and flavor all in one that brightens cocktails and dishes in a very subtle balanced way.

Where can we find the fine brine? (both retail and in cocktails)?

We are just beginning to roll out our distribution. Right now you can find Gordy’s Fine Brine at Glen’s Garden Market (both locations), Salt & Sundry, (both locations) Hills Kitchen, Smucker’s Farm, Trohv, Freshfarm Market Dupont / Silver Spring, Eat the Rich (oysterbacks!), Two Birds One Stone and a handful of other places in the area.

Who have you collaborated with on punches/cocktails thus far?

Adam Bernbach has been a great collaborator, we have done a few menu takeovers at Two Birds One Stone and you can always find One Block Street (the cocktail recipe on the back of the Fine Brine cans) on the menu under House Favorites. Derek Brown is using the Fine Brine in his oysterbacks at Eat the Rich, Chantal Tseng has done a couple interesting literary cocktails at the Reading Room (Ickle Me, Pickle Me, Tickle Me Too), Dan Searing has been working with us to create a few punch recipes (we’ll be sipping the refreshing Innuendo punch all summer long).
What are some of the cool flavor profiles fine brine goes with (food and spirits), expected and unexpected?The nice thing about our Fine Brine is that it’s extremely versatile. It rounds out cocktails and cooking recipes similar to how a pinch of salt does. It works its magic when mixed with anything savory, or at least, fresh. Use it to brighten citrus, fresh herbs and light fruits in cocktails or to marinate meats, saute vegetables — and as a simple overall bridge between cooking ingredients.

AND if you are hung over drink a can and don’t look back. You are cured, walk tall, act Fine!



  • 1.5 oz Boyd & Blair Potato Vodka
  • 0.75 oz Vya Whisper Dry Vermouth
  • 0.75 oz Gordy’s Fine Brine
  • 0.5 oz Lemon Juice
  • 0.25 oz Rich Simple Syrup (2:1)

Shake with ice and strain int a chilled cocktail glass.

Garnish with a lemon peel.


  • 750 ml bottle Boyd & Blair Potato Vodka
  • 375 ml bottle Vya Whisper Dry Vermouth
  • 12 oz can Gordy’s Fine Brine
  • 1 cups Lemon Juice
  • 0.5 cups Rich Simple Syrup (2:1) or to taste

Combine in a bowl and stir in 1 quart of ice cubes until mostly dissolved to chill.
Keep chilled with a large ice block or ring or serve over ice.

Decorate the bowl with lemon slices.

(all glassware by Salt & Sundry)