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.
Why This Trend Is Growing
- Alcohol-inspired Food
- Opportunity for restaurants and food brands to create alcohol-inspired menu items using non-alcoholic ingredients.
- Limited Time Collaborations
- Opportunity for brands to collaborate on limited time offerings to drive buzz and consumer engagement.
- Botanical Flavor Infusions
- Opportunity for brands to experiment with botanical flavor infusions in food and beverages.
Industries Being Reshaped
- Restaurant and Hospitality
- Restaurants and hospitality brands can create alcohol-inspired menu items and collaborations.
- Food and Beverage
- Food and beverage brands can experiment with botanical flavor infusions and limited time collaborations to appeal to consumers.
- Marketing and Advertising
- Marketing and advertising agencies can help brands develop unique collaborations and product innovations to generate buzz and drive consumer engagement.
