By Sacha Delfosse

Melbourne’s Lily Blacks bar has combined two hospitality industry favorites – the pickleback and the boilermaker – in its new Picklemaker menu.

For $15 dollars patron can select a beer of their choice and combine it with a number of different spirit shots that come with a complementing pickle chaser.

The menu features a twist on the ‘classic’ pickleback option – Jameson with dilled cucumber – as well as some other options such as The Dirty South – a shot of Maker’s Mark bourbon with chipotle and paprika carrot.

Another selection of the menu, the Mad Max, combines lemon and juniper onion with a shot of West Winds The Sabre Gin.

“Our favorite is the Beet It – rosemary and ginger beetroot with Cruzan Rum. We like to think of it as your daily serve of veg, with a nice kick in the arse,” said a Lily Blacks spokesperson.

The bar has also added four modern twists on the Negroni to the menu, including the Big Nasty (West Winds The Sabre, Campari, Averna and orange) and the Smokeahontas (Tequila Tromba Blanco, Dolin Rouge, Campari, liquid smoke and orange).

The Shout Team

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