Author Notes
Another cocktail from the current menu at our bar, this one is tart and a little salty and middle Eastern inflected. —fiveandspice
Ingredients
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2 ounces
gin (we use our Vikre Cedar Gin)
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3/4 ounce
preserved lemon syrup (like Morris Kitchen's or homemade)
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3/4 ounce
fresh lemon juice
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2-3 drops
rose water
Directions
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Shake all the ingredients well with ice in a cocktail shaker. Strain into a coupe. (If desired, first rim the coupe with a mixture of sugar and sumac powder.)
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.
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