The latest Cocktail Challenge, in which local bartenders challenge fellow bartenders with an ingredient of their choice.
He describes the cocktail as boozy, salty, sweet, and a bit spicy. “It’s got a lot going on, but I think it actually turned out OK,” he says. Not that he’s planning to serve it at Gilt Bar. “It’s pretty salty—if you know what you’re getting into, it tastes good, but I don’t know if salty drinks are going to be fashionable anytime soon.”
*Umeboshi-infused cognac: Add one cup of umeboshi (rinse them first under running water for one hour) and three tablespoons of plum extract to 500 milliliters of cognac; let steep for one week.
