Stir together 1 1/2 cups beer and salt in a gallon-size ziplock plastic bag until dissolved.
Crabtree went through more than 20 recipe iterations before landing on the version that finally made the bar’s menu: a carefully layered cocktail built (not shaken), with a base of unaged and dark rums, French blackberry liqueur, banana liqueur, and a magic juice ratio of two parts pineapple to one part orange.. “It’s such a simple drink,” he says.“But blackberry liqueur is finicky.
It can turn muddy fast.Shaking it kills the brightness.So we build it gently to let the fruit shine.”.
His partner, Whitney Hobbs, adds: “It’s all about quality.If you use good versions of the banana and blackberry liqueurs, the drink sings.”.
The Only Seltzer-Based Cocktail Lounge in Florida Is Swimming in '80s 'Miami Vice' Vibes.
A tropical classic meets new school craft.With products derived from the Galician estuaries, one of the richest fishing areas in Spain and the Cantabrian Sea, it's no surprise Ramón Peña made the list.
We especially enjoyed the cockles in brine, which would be the perfect accompaniment to pasta with their salty-sweet flavor and tender texture.We also liked the octopus in olive oil; it was full of salty, fresh ocean goodness.. Salmon Sisters.
Not a surprise given the name, but the smoky, juicy, and salty flavor of the smoked Alaskan salmon was a favorite option from Salmon Sisters.The company specializes in fish caught off Alaska and is run by actual sisters Claire Neaton and Emma Teal Laukitis, who catch the fish along with an all-women squad.. Siesta Co.. Siesta Co. sources mackerel, white tuna, and sardines from fisheries in Galicia, Spain.