The margarita — a perfectly proportioned mix of tequila, triple sec and lime juice — is begging for adaptations. Just ask Sarah Gordon and Sheila Fain, co-founders of Gordy’s Pickle Jar.

Earlier this year, the D.C.-based company began selling its pickle juice in cans (available at to be added to cocktails. Known as Fine Brine, the salty liquid works especially well in margaritas. Gordon and Fain shared a recipe with us for Cinco de Mayo.


  • 1 1/2 ounces blanco tequila
  • 1 ounce Gordy’s Fine Brine
  • 1/2 ounce lime juice
  • 1/2 ounce Cointreau
  • 1/2 ounce simple syrup
  • 2 dashes orange bitters
  • lime wheel
  • salt


Rim a rocks glass with salt. Combine all the liquids in a shaker over ice. Shake. Strain into the rocks glass over ice cubes and garnish with a lime wheel.