Destination cocktail: Bread Service

Savory cocktail lovers have reason to rejoice, thanks to an incredibly potent drink called Bread Service, created by Nate Howell for the Mediterranean-inspired Cusp Dining & Drinks in La Jolla. The cocktail’s driving force is a house-made salt-and-pepper syrup that is a bit sweet and a lot spicy. The syrup is blended with herbaceous gin and a touch of aquavit, a Scandinavian spirit that has been around since the 1500s and is made with a variety of pungent herbs and spices, including caraway. A dash of bitters and a lemon peel complete this rough and ready warrior of booze. The coup de grâce is the garnish: a green olive and a cocktail onion.

7955 La Jolla Shores Drive, La Jolla, (858) 551-3620, https://www.cusprestaurant.com.

Bread Service

3 minutes. Serves 1

2 ounces Dutch or Genever gin, preferably Bols

1/4 ounce aquavit, preferably Krogstad

1/8 ounce salt-and-pepper syrup (see note)

Dash of bitters, preferably Angostura

Lemon peel

Green olive, for garnish

Cocktail onion, for garnish

In a mixing glass filled with ice, combine the gin, aquavit, syrup and bitters. Stir well and strain into a chilled Nick & Nora glass. Squeeze the lemon peel over the drink and discard, and garnish with the olive and onion. Serve immediately.

EACH SERVING

Calories 147

Protein 0 grams

Carbohydrates 1 gram

Fiber 0 grams

Fat 0 grams

Cholesterol 0 mg

Sugar 1 gram

Sodium 131 mg

NOTE: Adapted from a recipe by Nate Howell, Cusp Dining & Drinks. To make salt-and-pepper syrup, combine 8 ounces superfine sugar with 8 ounces hot water, 2 tablespoons sea salt and 2 tablespoons freshly cracked black pepper, pouring back and forth between 2 pitchers until the salt and sugar dissolve; cover and refrigerate until needed.