Ingredients

• 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

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Instructions

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