We had the pleasure of first tasting verdita at The Pastry War in Houston, TX. We were instructed to sip on it as we worked our way through our mezcal flight, and while we were blown away by the mescal (as our selection of mezcal in Ohio is pitiful), the real take away for us was the verdita. Made of lime, pineapple juice, mint, cilantro, and serrano pepper this brilliant green elixir is meant to accompany your tequila or mezcal.
While we have made it a number of times since returning from Houston, we ran into two rather large problems:
1) we never wrote down or even really measured our ingredients, and as such 2) we could never get it quite right. Continue Reading…
Salt In Cocktails. We should have been doing this a long time ago. We are very aware of the role salt plays in cooking and it’s role as a flavor enhancer. But for some reason we hadn’t thought to use it much in cocktails. Inspired by some of the books we have been reading lately and especially the Campari Martini from Beta Cocktails, we have begun experimenting and adding salt to almost every cocktail.
We have found that salt can change the experience of all kinds of drinks. We have mainly stuck to using salt to balance out bitter and enhance some different flavors in otherwise challenging spirits. We are wondering if a few drops of saline solution might even make Malort palatable!
For our saline solution, we are simply using a 1 to 10 ratio of salt to water by weight.