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 grace is the garnish: a green olive and a cocktail onion.
Time 3 minutes
Yields Serves 1
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.
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.
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