Continuing on from yesterday’s meat-heavy theme, there is a new destination on London’s South Bank. Tucked away under Hungerford Bridge is the Pitt Cue Co van, offering pulled pork, brisket, ribs, beans barbecued in root beer, rotisserie chicken, homemade coleslaw, the best pork crackling you will ever have the good fortune to come across and, possibly most importantly, their own version of the Pickleback shot.
Conceived of in Brooklyn and made famous by New York’s Breslin bar, the Pickleback is a shot of bourbon or rye whiskey with a pickle juice chaser. Love it or loathe it – there doesn’t seem to be any middle ground. Our party was divided between abject horror and total joy. A neighbouring table had no such worries, setting a Pitt Cue Pickleback record with seven apiece.
The whiskey selection is ever changing – we were served Fighting Cock Bourbon (51.5% abv). There is also a cocktail in the works, expected to be on the menu early next week. Going by the alias Big Mac and Rye, it is to all intents and purposes a dirty Manhattan, utilising not olive brine, but pickle juice. There are beers too, including cans of BrewDog Punk IPA, and we were assured that as far as the rest of the drinks list goes, there is to be ‘no wine, only brine.’
The boss man, Tommy Adams, has previously worked at The Ledbury and The Blueprint Café and, possibly most importantly, built his first smoker at the age of 16.