Brine and Dine

“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