This cocktail by Morgan Schick, the creative director of San Francisco’s Bon Vivants and Trick Dog, uses infused salt as a garnish.
- 1 1/2 oz Doug fir vodka*
- 1/2 oz Martini & Rossi Riserva Speciale Ambrato vermouth
- 1/2 oz Ancho Reyes chile liqueur
- 3/4 oz Shiso-avocado syrup**
- 1/2 oz Fresh lemon juice
- Club soda, to top
- Pinot noir sea salt rim
Rim a highball glass with pinot noir sea salt.
Add all ingredients into a shaker with ice and shake.
Strain into a highball over fresh ice.
Top with club soda.
*Doug fir vodka: Add 16 oz Absolut Elyx vodka and 15 g fir tips into container and blend well. Let sit for 2 days. Strain through coffee filter.
**Shiso-avocado syrup: Roast 2 avocado pits at 200 degrees F until shells start to dry out. Let cool, peel and chop into quarters. In a pot, toast pits along with 3/4 oz black peppercorns. Add 14 oz white sugar and 14 oz water, bring to a boil, then let simmer. Add 1/3 oz red shiso leaves and remove from heat. Steep for 30 minutes and strain.