Painted Pickle’s ‘License to Dill’ Cocktail Recipe Revealed | Atlanta Food & Drink

Atlanta’s burgeoning pickleball scene has a surprisingly sophisticated culinary counterpart. The Painted Pickle, a popular venue combining the fast-growing sport with a full menu, is gaining attention not just for its courts, but for its inventive cocktails. One drink, in particular, the “License to Dill,” is proving a standout, prompting patrons to ask: how do they make it?

Stephen Oakley, an Atlanta resident, recently inquired about the recipe, noting the cocktail’s popularity among those enjoying the Painted Pickle experience. “The Painted Pickle is so much more than just a place to play pickleball,” Oakley wrote, highlighting the venue’s appeal to both players and spectators. “We love the indoor courts, and friends who don’t play can sit courtside and choose from so many fun items on the menu. A favorite has become the License to Dill cocktail. Will they share the recipe?”

And now, they have. The recipe for the License to Dill, a complex and intriguing blend, has been revealed, offering cocktail enthusiasts the chance to recreate the taste of the Painted Pickle at home. The drink features a combination of gin, vodka, Cocchi Americano, verjus, and a celery shrub, finished with a cornichon and a pimento-stuffed olive garnish.

The rise of the pickle cocktail isn’t entirely unexpected. Across the country, bartenders are experimenting with pickle-flavored spirits and, crucially, pickle brine. According to research firm NIQ, sales of pickle-flavored spirits grew by 29% and pickle-flavored mixers by 24% over the past year, indicating a significant surge in consumer interest. This trend taps into a broader desire for sour and savory flavors in cocktails, offering a refreshing alternative to sweeter options.

Chris Glab, chief innovation officer at Fermented Food Holdings (parent company of Bubbies Fine Foods), explains the appeal. “Pickles and pickle brine are a trendy way to add that sour note in a savory way,” he says. “Our palate perceives sour as refreshing, so adding pickle brine makes a cocktail doubly invigorating.” The salty tang and pep that pickles bring to a drink are proving to be a winning combination.

The License to Dill isn’t alone in embracing this trend. Bars across the nation are incorporating pickles into their menus, with variations ranging from classic Martinis to more experimental Sours. One example, the Salissant at Bar Japonais in Washington, D.C., aims to refine the “dirty” Martini aesthetic with cornichon-infused gin and saline solution.

The recipe for the License to Dill is as follows:

• 1 1/2 ounces London dry gin
• 3/4 ounce Cocchi Americano
• 1/2 ounce vodka
• 1/4 ounce verjus
• 1 dash Bittermens Orchard Street Celery Shrub
• 1 cornichon
• 1 pimento-stuffed green olive

Instructions: Combine gin, Cocchi Americano, vodka, verjus and celery shrub in a cocktail shaker filled with ice. Shake briskly, then double-strain into a chilled coupe. Arrange cornichon and olive on a cocktail skewer, garnish the glass and serve. Makes 1.

The popularity of the pickle cocktail, and specifically the License to Dill, speaks to a broader trend of playful experimentation within the cocktail world. It’s a testament to the fact that sometimes, the most unexpected flavor combinations can yield the most satisfying results. The Painted Pickle, initially conceived as a destination for pickleball enthusiasts, has successfully expanded its appeal by offering a unique and memorable drinking experience.