Gin-Inspired Pickles

Clean the Sky - Positive Eco Trends & Breakthroughs

Katz's Deli and Hendrick's Gin Brought an April Fool's Day Idea to Life

— September 22, 2021 — Marketing
Katz's Deli and Hendrick's Gin collaborated for the first time to create gin-inspired pickled cucumbers based on a joke from the gin brand back on April Fool's Day. The non-alcoholic pickles recreate the flavor of Hendrick's with botanicals like whole juniper berries and cubeb berries, which undergo a 72-hour brining process and two steps.

Katz's owner Jake Dell says "Ultimately, the key to creating the distinct and balanced taste of the pickles was emphasizing coriander in the brine, a common ingredient in Katz's pickles and Hendrick's Gin."

Available online or through the NYC deli for a limited time this fall, the gin-inspired pickles promise to be a treat for fans of Katz's half-sour pickle and Hendrick's Gin, which uses cucumber (the pickle's cousin) in its recipe.

Trend Themes

  1. Alcohol-inspired Food — Opportunity for restaurants and food brands to create alcohol-inspired menu items using non-alcoholic ingredients.
  2. Limited Time Collaborations — Opportunity for brands to collaborate on limited time offerings to drive buzz and consumer engagement.
  3. Botanical Flavor Infusions — Opportunity for brands to experiment with botanical flavor infusions in food and beverages.

Industry Implications

  1. Restaurant and Hospitality — Restaurants and hospitality brands can create alcohol-inspired menu items and collaborations.
  2. Food and Beverage — Food and beverage brands can experiment with botanical flavor infusions and limited time collaborations to appeal to consumers.
  3. Marketing and Advertising — Marketing and advertising agencies can help brands develop unique collaborations and product innovations to generate buzz and drive consumer engagement.
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