Chill the glass of your choice.
Skewer a pickled onion with a cocktail stick and set aside.
Combine all the wet ingredients in a mixing glass, and taste for balance. No flavours should dominate. Whisky first then schmaltz, brine with a creamy mouth feel.
Cover well with ice and stir, counting 35 to 55 rotations (taste at 35, you may want to continue to stir to reach the desired dilution).
Double-strain into the chilled glass and garnish.