Courtesy of Brian Mazurek, The Bitter Ginger
Cocktails that benefit from a touch of smokiness, like Manhattans, are perfect for these bitters, as is a cocktail Mazurek invented called The Catahoula.
“The king of this farm is their wonderful pup—my dog’s best friend—a Catahoula named Ruger,” he says. “Naming the drink after his breed was a playful way to stretch the traditional ingredients of a greyhound. Incorporating the salt that would normally sit on the rim of your glass into the cocktail perfectly enhances the sweet, acidic and bitter tastes of this drink.”
1½ ounces El Jefe Tequila Blanco
1 ounce The Bitter Ginger’s Ruby
Red Shrub (or ¾ ounce pink grapefruit juice mixed with ¼ ounce apple cider or champagne vinegar)
1 ounce Sea Salt and Rosemary Syrup
5–7 drops The Bitter Ginger’s Camp Fire Walnut Bitters
Topo Chico sparkling water
Add first four ingredients to shaker filled with ice. Shake vigorously, strain over crushed ice, top with Topo Chico and garnish with a slice of ruby red grapefruit, and a rosemary sprig and blossoms.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
