This savory cocktail is a bit of a doozy! It has flavors of sweet mustard, brine and spice. Pair it with something rich, like steak tartare, a cheese plate, or a gourmet burger or hot dog.
1 oz Catoctin Creek Watershed Gin
1 oz Mattei Cap Corse Blanc
1 oz Dijon syrup*
½ oz Pierre Ferrand Dry Curaçao
½ oz fresh lemon juice
Add all ingredients to shaker tin with ice. Shake for 10 seconds. In collins glass, add fresh ice and strain. Add biodegradable agave straw, picke spear and pickled sausage.
Combine ½ cup diced white onion with ¼ cup of water in a medium saucepan over low heat; cook until onions become translucent (about 20 minutes). Add ½ cup agave, ½ cup dijon mustard, ½ teaspoon fennel seed, ½ teaspoon turmeric powder and 2 tablespoons sherry vinegar along with ⅓ cup water. Simmer for about 10 minutes. Remove from heat, strain carefully and chill. Bottle and keep in the cooler. Shelf life is about 3-4 weeks.
Cocktail courtesy of Shaun Stewart at JBGB in Baltimore, and photo courtesy of Whyald Card Photography, Colin Marshall, and both used with permission.