Burrard Gimlet

The Burrard Gimlet cocktail, made with salt water, created by Justin Taylor, general manager of The Cascade Room in Vancouver. Cascade Room photo

Justin Taylor of The Cascade Room makes his own salt water for this refreshing update on a classic cocktail.

1.5 oz (45 mL) Long Table Cucumber gin
0.5 oz (15 mL) Green Chartreuse
0.5 oz (15 mL) chamomile cordial (see note)
0.75 oz (22 mL) lime juice
3 dashes Bittered Sling Lem Marrakesh bitters
1 tsp (5 mL) salt water (see note)
Pinch of sea salt
Garnish: Taboo absinthe mist; lime twist

Rim half of a coupe glass with sea salt. Place all ingredients except garnish into a cocktail shaker. Add ice and shake for 15 seconds. Double strain into coupe. Spritz surface with a mist of absinthe and garnish with a lime twist. Serves 1.

To make chamomile cordial, bring 2 cups (500 mL) water, 1 cup (250 mL) turbinado sugar and 2 chamomile tea bags to a boil, then simmer on low for 5 minutes. Remove tea bags, bottle and refrigerate; will keep up to two weeks chilled.

To make salt water, stir together equal parts Vancouver Island sea salt and hot water until dissolved. Bottle and refrigerate; will keep indefinitely.

—by Justin Taylor

Read more about using salt in cocktails. 

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