To make the drink extrafishy, Staniszeski rimmed the glass with his pickled herring tincture and garnished it with pickled herring two ways: beer battered and lightly seared. Surprisingly, he says, the cocktail isn’t bad; he compares it to a “salinity-based manhattan.” Watch out for the garnish, though. “Once you eat pickled herring,” Staniszeski says, “that’s all you’re going to taste for the rest of the day.”
