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Dill with it.

DIRECTIONS

1. Cut off the curved ends of each pickle, then slice into thirds. Place each one seeds-side up and use a melon baller or 1/4-tsp measuring spoon to carve out a cup in each pickle piece. Line up all six pickle pieces and fill three with whiskey and three with pickle juice.

2. Take a shot of whiskey, then the shot of pickle juice. Eat the pickles.

INGREDIENTS
2 large deli pickles
3 oz. whiskey
3 oz. pickle juice

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