Cocktail of the Month: Canning the Fine Brine

Gordy’s Pickle Jar makes the first pickle brine sold in a can.
Courtesy Gordy’s Pickle Jar.
Gordy’s Pickle Jar makes the first pickle brine sold in a can.

If you’re a barfly in the D.C. area, you may be on to a bartender’s best-kept secret. Just in case you aren’t, local pickle company Gordy’s Pickle Jar is letting us in on it — and canned it for home bartenders here and nationwide.

Gordy’s Fine Brine is the first pickle brine for cocktails to be sold in a can. Drink connoisseurs were pouring pickle brine from refrigerator jars — not the cleanest of options. Gordy’s founders, Sarah Gordon and Sheila Fain, were doing the same thing and realized there had to be (and needed to be) a better way. The cocktail pickle-brine can was born.

Gordon and Fain founded Gordy’s five years ago after deciding to go into the pickling business. Fain was in the hospitality industry and Gordon had her own consulting firm that focused on branding. The two met through mutual friends and created Gordy’s, named after Gordon’s father, whom everyone called Gordy.

“Gordy’s just seemed like a really strong pickle name,” Gordon said.

A Chicago native, Gordon has lived in D.C. for 10 years, while Fain grew up in Columbia, Maryland, and later attended the University of Maryland. Fain had been living in San Francisco, but since the pickle market there was already oversaturated with small batch producers, back to D.C. she came to start up Gordy’s. The partners decided to set up shop in the Petworth neighborhood at 2nd and Upshur streets NW.

“We love the neighborhood,” Gordon said. “It’s great. Upshur is getting a makeover and there are a lot of new businesses and young families.”

Gordon added that while it’s not an ideal place to manufacture pickles, they rented 1,500 square feet because of their immediate need for space. “Right now it’s working for us, but we always have our eyes open for the next potential space,” Gordon said.

The duo focuses on craftsmanship and sustainability, working with local farmers and farmers markets like Fresh Farm Markets (freshfarmmarkets.org). They’re also at Whole Foods stores in D.C., Maryland and Virginia, as well as Harris Teeters and a number of small retailers. They also sell their products at local restaurants. For pickle-obsessed family members not in the D.C. area, Gordy’s ships nationwide.

Gordon and Fain also have a deal with Nordstrom as part of their “Pop-In” series. Until April 17, “Pop-In: Eats” is going on at Nordstrom Tysons Corner. Gordy’s and other foods will be available. Additional Nordstrom “Pop-In” series cities include Chicago, Seattle and Dallas.

If you visit Gordon and Fain’s website, there are delicious recipes created by the two, as well as some they collaborated on with other recipe magicians like Julia Turshen, who co-wrote “It’s All Good: Delicious, Easy Recipes That Will Make You Look and Feel Great” with Gwyneth Paltrow. Turshen created the “Kinda Korean Chicken” dish on their site (gordyspicklejar.com/recipe/kindakoreangrilledchicken).

As far as plans for their own book, Gordon seemed to have a “never say never” attitude.

“We really love pickles!” said Gordon, talking about her love of having a warm-weather vegetable all year round. “We love the idea of preserving the season.”

The back of Gordon and Fain’s cocktail-brine can has a unique drink recipe concocted by Adam Bernbach of U Street cocktail bar, 2 Birds 1 Stone. We’ve included the recipe here.

One Block Street

1 ½ ounces gin 1 ounce Gordy’s Fine Brine ½ ounce lime juice ¼ ounce rich simple syrup 2 dashes orange bitters

Shake. Strain into a coupe. Garnish with a lime wheel.

Previous
1
Next
Comments are temporarily disabled.
Sat, 24 Jun 2017 08:04:19 -0400

Subscribe to our newsletter to receive the latest Georgetowner updates.