“I decided to embrace the salty, briny taste of this Manzanilla sherry and create a pickle juice Martini on steroids. The salt and pepper rim complements the sherry’s terroir near the ocean, and the peppery punch of the tequila, while the celery bitters and oils from the lemon peel keep it light and crisp.”
1.5 oz Siembra Valles Blanco tequila
1.5 oz La Gitana Manzanilla sherry
1 oz pickle brine
5 drops Bittered Sling Cascade Celery Bitters
Lemon zest, olive, dill for garnish
Rim a chilled coupe glass with salt and pepper. Add all ingredients to a mixing glass and stir. Strain into the coupe. Wrap a lemon peel around an olive, spearing with dill to secure, and use as garnish.
—by Jhol Spindler, lead bartender, Café Mexico
Read more about the inspiration behind this cocktail here.