If you’re like me, you want to get every last drop of probiotic goodness out of your fermented foods. I usually have lots of brine (the liquid in which veggies ferment) leftover, especially when making garlic dill cukes or dilly beans. So, partly out of boredom, partly from thirst, I decided to experiment with brine as a cocktail mixer. I was pleasantly surprised with the results!
A chelada (shown above, also known as a michelada) is a refreshing Mexican drink, typically made with a lighter style beer such as a lager, and some kind of salty/spicy mixer. Depending on the region in Mexico, it could be made with simply lime juice and salt, clamato juice, or tomato juice with spicy pepper, like a Bloody Mary mix (known as sangrita). So this is a probiotic spin which has the same thirst-quenching effect!
- 1 (12 oz.) beer, lager or pilsner
- 6 oz. pickle brine
- 1 cucumber slice (optional garnish)
- coarse sea salt
- lime wedge
- ice cubes
- Add ice cubes and brine to high-ball or pint glass.
- Squeeze lime around rim of glass. Coat rim with coarse sea salt.
- Top off glass with beer (there may be some left over). Top off as you drink it.
- Add cucumber garnish.
For a non-alcoholic brine-based drink, try this:
- 8 oz. sparkling water
- 4 oz. pickle brine
- 3 cucumber slices
- lime wedge
- ½ tsp. raw sugar or other liquid sweetener (to taste)
- Add mint leaves to bottom of glass and muddle. Or, bruise & tear leaves with your hands and add to glass.
- Add other ingredients and squeeze lime juice. Stir together to dissolve the sugar.
- Top with ice. Enjoy!