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Brine and Dine

Brine and Dine

Print Recipe ⚡

“I took some inspiration from Food Pairing that suggested cognac and passionfruit both have substantial molecular overlap with olives. I split the cognac with a funky rum and added some Bitter Bianco— the subtle floral notes and bitterness fit well with the olives. My thought was that a more complete profile (sour, bitter, sweet) would round out the salt and umami. The passionfruit/olive combo worked incredibly well.”

Ingredients:

  • ¾ oz Tropical Passionfruit Syrup
  • 1 ½ oz cognac
  • ½ oz rum (Smith & Cross)
  • ½ oz Bitter Bianco
  • ½ oz fresh lemon juice
  • 2 tsp olive brine

Instructions:

  • Add all ingredients to a shaker with ice and shake for 10 seconds
  • Strain into a coupe and garnish

Glass:

  • coupe

Garnish:

  • olives

Photo:

@johneatsanddrinks

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Georgetown, TX 78628
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