The Salted Marbled Godwit – a cocktail recipe by Michelle Hartsell Cocktail Engineer

This cocktail was inspired by a weekend on the northern coast of California and local produce from the nearby market.  It’s a take on the salty dog.  It’s slightly more work than normal in that it involves the making of an infused simple syrup but it’s really quite easy – trust me!

Shishito pepper-lemon grass simple syrup:

2/3 c. of white sugar

2/3 c. of water

2 in. stalk of lemon grass chopped

1 in. piece of shishito pepper (roughly chopped with seeds)

Boil and then simmer for 25 minutes.  Strain into bowl.  You will have left-overs that you can save in the fridge.

Cocktail:

4 measures of unflavored good quality vodka (I used stoli in this recipe)

6 measures of fresh squeezed grapefruit and lime juice (I used 2 small ruby red grapefruits and 1 lime)

1 measure of shishito pepper-lemon grass simple syrup

Glass prep:

Take one piece shishito pepper, seeds removed, and rub on rim and inside of cocktail glass.  Rim with fresh ground salt (sticks to the glass with the pepper juice).

 

To build the cocktail:  Stir cocktail ingredients in ice and strain into two prepared cocktail glasses.

Garnish: With a bit of lemon grass stalk (tough outer part removed), slim shishito pepper slices and a flower garnish.

Makes (2) lip-tingling cocktails great for watching the sunset.

Cheers!