Brine and Dine
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“I took some inspiration from Food Pairing that suggested cognac and passionfruit both have substantial molecular overlap with olives. I split the cognac with a funky rum and added some Bitter Bianco— the subtle floral notes and bitterness fit well with the olives. My thought was that a more complete profile (sour, bitter, sweet) would round out the salt and umami. The passionfruit/olive combo worked incredibly well.”
Ingredients:
- ¾ oz Tropical Passionfruit Syrup
- 1 ½ oz cognac
- ½ oz rum (Smith & Cross)
- ½ oz Bitter Bianco
- ½ oz fresh lemon juice
- 2 tsp olive brine
Instructions:
- Add all ingredients to a shaker with ice and shake for 10 seconds
- Strain into a coupe and garnish
Photo:
@johneatsanddrinks
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