I created this recipe to use something I made that was a complete and utter failure. When my friend, Amy, asked me if I could create a signature cocktail for the Pickle Ball-themed surprise party she was throwing for her husband, Scott, of course, I said, “Yes!”

I looked online for pickle cocktails and found one that used pickle juice with vodka. Perfect! You know I love me a theme.

I added 2/3 cup of pickle juice to a handle of vodka and let it sit for a few days. On the day of the party, Scott’s parents were here early to help, so I enlisted them to fill cups with ice, add the “pickled vodka” and garnish with a baby dill pickle and a sprig of fresh dill. The drinks were set out on a tray with a sign that read, “Scott’s Pickled Martini.”  We had bottles of chilled tonic and soda water for guests who wanted to make it a mixed drink as opposed to drinking it straight up.  I watched those cups sit there, mostly untouched, for the entire evening. Finally, Scott or one of the other guys let me know that the drink was rough. Oops! Oh well, I tried.

So now I have a bunch of very vinegary vodka on my hands. Instead of pouring it down the drain, I poured what would fit back into the pickle jar (since I’d already put the vodka bottle in the recycle bin and it was buried under beer and wine bottles – all the beer and wine that the guests drank instead of the nasty signature cocktail I created) and I decided to cook with it. For this recipe, please use plain “unpickled” vodka, I’ll just be over here trying to get rid of the mess I created. Or should I say, get myself out of a pickle?

Vodka, Shrimp, and Chorizo Linguine

• 1 pound pork chorizo
• 1 pound linguine
• 1/2  cup diced onion
• 2 garlic cloves, peeled and minced
• 1 pound shrimp, peeled and deveined
• 1 cup chopped fresh tomatoes
• Salt and freshly ground black pepper
• 3/4 cup vodka
• 1/4 cup finely chopped fresh Italian parsley

Fill a large pot with water and bring to a boil. Add 2 tablespoons of salt and cook the pasta according to the package directions.