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When Allison Lindsey, the head bartender at Baltimore’s Bar Vasquez, is juicing cucumbers for this salty riff on the Bee’s Knees, she starts with no more than a teaspoon or so of sea salt per quart. “You have your sweet, your bitter, your salty and the aromatics,” she says. “It makes a great well-balanced cocktail and something a little unexpected.”
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a chilled coupe glass, and garnish with a rosemary sprig.
*Salted cucumber juice: Using a juicer, juice peeled cucumbers to yield 1 quart. Strain juice to remove any pulp, and add 1 to 1 1/2 tsp sea salt to add flavor and preserve the juice. Store the mixture in the refrigerator.