A bit of smokey pomegranate! Created by Eduardo Lago, Cook Tavern, St. Helena.
- 1.5 oz. Pomegranate Flavored Vodka
- .5 oz. Cointreau
- .75 oz. Red Wine Gastrique*
- .5 oz. Lemon Juice
- 3 oz. Scrappy’s Cardamon bitters
- 1 part Long Meadow Ranch Merlot Sea Salt (for the rim)
- 1 part spring of thyme
Pour all ingredients into a shaker and add ice. Long hard shake and double strain into a chilled cocktail coupe that has been rimmed with Merlot Sea Salt. Garnish is sprig of thyme. * Red wine gastrique: medium to heavy-bodied red wine reduced by one-third. While still hot, stir in equal amount of fine white sugar. Add same amount of sherry wine vinegar so that the solution is 1:1:1.