If you are a fan of fresh mozzarella or feta, you have no doubt found yourself with a container or two of somewhat cloudy water in which your precious cheese was packed. You could dispose of the salty, slightly creamy liquid by dumping it down the drain, or you could use it as a tasty cooking liquid.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are featuring a bracing and briny favourite of mine that I have been sipping on for years: The polarising Pickletini.
Pickle juice is a magical liquid that can be used to jazz up potato salad, brine meat, and even add a salty punch to cocktails, but it also makes a pretty fantastic loaf of bread.
