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Salt & Smoke
Winter 2019
Salt & Smoke
Winter 2019BY: Christopher St. Onge
If you stand a chance of getting your hands on an increasingly elusive white-fleshed grapefruit, its season is now. White grapefruits are more tart, more bitter and markedly more aromatic than their red and pink counterparts, making their juice a great cocktail mixer. If all you can find are pinks and reds, they’ll do.
In a cocktail shaker filled with ice, combine 1¼ oz mescal, ½ oz lime juice, 2 oz freshly squeezed white grapefruit juice, 1 oz Honey Syrup (recipe follows) and 2 thin slices jalapeño. Shake sharply and strain into a salt-rimmed rocks glass filled with ice. Garnish with a slice of jalapeño.
Makes 1 cocktail
To make Honey Syrup, combine ½ cup (125 mL) each boiling water and honey; stir to dissolve honey and refrigerate until chilled. Keeps in fridge for 1 week.
Makes 1 cup (250 mL)
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What to Serve
Salt & Smoke
Winter 2019BY: Christopher St. Onge
If you stand a chance of getting your hands on an increasingly elusive white-fleshed grapefruit, its season is now. White grapefruits are more tart, more bitter and markedly more aromatic than their red and pink counterparts, making their juice a great cocktail mixer. If all you can find are pinks and reds, they’ll do.
In a cocktail shaker filled with ice, combine 1¼ oz mescal, ½ oz lime juice, 2 oz freshly squeezed white grapefruit juice, 1 oz Honey Syrup (recipe follows) and 2 thin slices jalapeño. Shake sharply and strain into a salt-rimmed rocks glass filled with ice. Garnish with a slice of jalapeño.
Makes 1 cocktail
To make Honey Syrup, combine ½ cup (125 mL) each boiling water and honey; stir to dissolve honey and refrigerate until chilled. Keeps in fridge for 1 week.
Makes 1 cup (250 mL)