Briny, savoury pickles unite an Irish home cook and an Italian bartender

Learn to prepare a delectable pairing featuring a sensational fried chicken sandwich from Irish Instagram culinary celebrity Guy Sinnott and an unexpectedly pickle-vodka-imbued cocktail from Catch Events' co-founder and master mixologist Federico Riezzo.

Taste of Dublin

Pickling dates back to before 2000 B.C. as a process of preserving vegetables, fruits, and meats in a brine of salted water or vinegar. Originally a necessity, the salty, sour (and sometimes sweet and spicy) snacks helped humans avoid food spoilage and survive harsh conditions for centuries before becoming chefs' accoutrement of choice on burgers, sandwiches, and charcuterie boards.


While foods ranging from cabbage and cauliflower to eggs, peppers, and mango are popular pickling candidates, most people rightfully think of cucumbers as the world's primary pickle. From French cornichons to Japanese kyuri asazuke to American kosher dills, cucumbers have served as a culinary canvas for cooks virtually everywhere.


Now, these briny bites are connecting two culinarians from different countries for a food and cocktail pairing sure to inspire pickle lovers to think outside the jar. First, Guy Sinnott, Ireland's newest Instagram chef sensation, will share the pickle-brined fried chicken sandwich recipe that helped skyrocket him to social media stardom. The sandwiches are simple to make, but as Sinnott puts it, they're "the kind of thing you eat out . . . but you rarely cook at home." With step-by-step directions from Sinnott, including how he marinates chicken in pickle brine, the sandwiches are something even amateurs can whip up for family and friends with ease.


Download recipe:  Priceless Cookbook - Guy Sinnott's Pickle-Brined Fried Chicken Sandwiches


To complement Sinnott's sandwiches, Federico Riezzo, Italian master mixologist, co-founder of Catch Events, and global brand ambassador for Peroni Nastro Azzurro, will share how to prepare crave-worthy "In a Pickle" vodka cocktails. Spiked with pickled gherkin syrup and a splash of local Irish apple-ginger juice, these drinks have a refreshing, if unexpected, kick.


Download recipe:  Priceless Cookbook - Catch Events' In a Pickle


Learn how to prepare this ultimate pickle pairing from these epicurean experts right here as part of Mastercard's Taste LIVE series.



Guy Sinnott's Pickle-Brined Fried Chicken Sandwiches







  • Chicken thighs
  • Self-raising flour
  • Buttermilk
  • Pickles
  • Buns of choice
  • Vegetable oil
  • Seasonings: Pepper, cayenne, paprika, garlic powder
  • Digital kitchen thermometer 



  1. Brine your chicken in pickle juice for a minimum of one hour.
  2. Add pepper, cayenne, and paprika to your flour as well as garlic powder and whisk the dry ingredients together.
  3. Add a few tablespoons of buttermilk to the dry flour mixture and mix up a bit with your hands to form small clumps. 
  4. Remove chicken from the brining liquid and dip into the buttermilk, shake off excess and then coat and pack with flour.
  5. Ensure all the flour is packed on to each thigh so the coating covers all of the surface.
  6. Once all your chicken is dipped and coated, add your oil to the pan and let it come to high heat (420F approx.).
  7. Start frying your chicken pieces - don't overcrowd the pan. 
  8. Maintain a temperature between 300 degrees F and 350 degrees F.
  9. Cook for a total of around 8 minutes. 
  10. Drain on to a baking rack to let the excess oil drip off.
  11. Toast your burger/brioche buns in a pan.
  12. Once toasted, it's time to build - add your sweet pickles on the bottom then your fried chicken.
  13. Slice in half or enjoy as a whole!


Catch Events' In a Pickle







  • 50ml Belvedere vodka
  • 50ml fresh Irish apple & ginger juice
  • 15ml lime juice
  • 15ml pickled gherkins syrup
  • 2 inches of cucumber
  • Garnish: cucumber long wedge



  1. Place the martini glasses in the freezer.
  2. Wash your hands and the cucumber. Cut a slice at a 45-degree angle and make a small incision at the bottom of the wedge so it can sit on the rim of the glass.
  3. Get 30ml of juice from the lime and set aside.
  4. Cut a large wheel of cucumber, about 3 inches in size. Cut it in cubes and then muddle it at the bottom of the jar with a muddler or the base of a bar spoon, add all the ingredients, pack with ice and shake vigorously for 15/20 seconds.
  5. Fine strain inside the chilled martini glass.
  6. Garnish and serve immediately.
  7. Enjoy!