Salted_ A Manifesto on the World's Most Essential Mineral, With Recipes - Mark Bitterman [140]
1 three-finger pinch Bolivian Rose salt
Dash peach bitters
2 ounces vodka
5 ounces fresh grapefruit juice
Put the salt on a flat plate. Wet the rim of an old-fashioned glass with the peach bitters. Place the glass upside down on the plate to rim it with salt.
Combine the vodka and grapefruit juice with a scoop of ice cubes in a shaker, shake vigorously for 5 seconds, and pour into the glass.
VARIATION: For a Salted Chocolate Chihuahua, substitute tequila for vodka and rim the glass with chocolate bitters and salt.
THE MEADOW MARTINI
SERVES 2
Salting is a way. It’s the path you take. It lets you discover a passage through the brambles, defines the terrain ahead, sets you on a lost trail, and, toward the summit, reveals key ledges and handholds. The better your use of salt, the higher you can climb and the more enjoyable the ascent. And the view from up top is worth it. The Meadow Martini is a diamond-perfect expression of salt’s power to offer the clearest imaginable view of the most magical possible vista. Crushed Tasmanian pepperberries send blossoms of hydrangea crimson into the translucent liquid of the gin, unleashing extravagant botanical flavors. Tasmanian pepperberry (Tasmannia lanceolata) is sometimes used as a substitute for Szechuan pepper, though it harbors none of the heat and frankly bears no resemblance. If you can’t locate any, substitute a few petals of dried hibiscus or just enjoy your martini in its classic perfection, an arc of Shinkai Deep Sea salt as its only embellishment. Shinkai imparts to the lips the felicitous texture of confetti, and the unalloyed flavor of happiness itself.
6 Tasmanian berries
4 ounces excellent gin, such as Citadelle, Miller’s, or Bombay Sapphire
1 three-finger pinch Shinkai deep sea salt
1 lemon wedge
Gently crush the peppercorns with the flat edge of a kitchen knife. Combine the peppercorns and gin in a glass beaker or jar. Allow the peppercorns to infuse into the gin for 5 to 10 minutes.
Meanwhile, put the salt on a flat plate. Rub the rims of two martini glasses with the lemon wedge. Place each glass upside down on the plate to rim it with salt, then place in the freezer for at least 5 minutes.
To make the cocktail, put one scoop of ice cubes in a shaker and strain the gin over the ice. Allow to stand for 15 seconds, then very gently stir for 5 seconds. Allow to stand for another 15 seconds. Remove the martini glasses from the freezer, gently stir the gin again, and strain it into the glasses. Serve.
MARLBOROUGH FLAKEY MARGARITA
SERVES 1
Salt makes tart things taste sweeter (and, oddly, cuts the sweetness of sweet things to bring out their subtler flavors) and mellows the sharpness of alcohol. The salted rim of the margarita is iconic because it capitalizes on all the opportunities lurking within the sweet-tart-alcohol bite of the cocktail; because it is beautiful; and because it revives us with every sip. The salted rim allows margaritas to be served on the tart side, so this recipe calls for more fresh lime juice and less triple sec than is commonly recommended. As tempting as it may be to bring out the heavy guns and rim the cocktail with more massive flake salts, I often prefer the fine crystalline froth of Marlborough flakey. It gives a truly satisfying crunch, like the feeling of stepping on powdered snow—a welcome sensation when drinking a margarita in the waning heat of a late summer afternoon.
1 three-finger pinch Marlborough flakey salt
½ juicy lime
1½ ounces silver tequila (100 percent agave)
½ ounce triple sec
Put the salt on a flat plate. Squeeze the lime juice into a shaker and rub the rim of a margarita glass with the wet, squeezed-out rind. Place the glass upside down on the plate to rim it with salt.
Add the tequila, triple sec, and a scoop of ice to the shaker and shake vigorously for 10 seconds to thoroughly foam the mixture. Pour the drink, ice and all, into the glass.