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