Japanese Pickleback

• 1 1/2 ounces Japanese whiskey, such as Suntory Yamazaki
• 1/4 ounce aged or naturally fermented soy sauce
• 1 ounce pickle brine, such as McClure's
• Pickle wedge, for garnish

1. Pour the whisky and soy sauce into a liquor glass, pour a side shot of pickle brine and serve with a pickle wedge.
2. Sip or shoot the whisky, then immediately after swallowing, sip or shoot the pickle brine and then take a bite of the pickle wedge.

japanese whiskey, aged, pickle brine, pickle

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/japanese-pickleback.html (may not work)