A triple threat in Appalachian-local cocktail craft. Our Salt & Sorghum bitters bring botanicals from our farm and salt from J.Q. Dickinson Salt-Works, while J.T. Copper's strawberry syrup adds just the right amount of summery flare.
Ingredients
- 2 oz tequila joven
- ½ oz dry curaçao
- ¾ oz J.T. Copper Roasted Strawberry and Black Pepper Syrup
- 3 dashes Artemisia Salt & Sorghum Bitters
- 1 dash orange bitters
- 1¼ oz lime juice
- Salt
Preparation
- Pour a layer of salt into a shallow bowl. Gently moisten the rim of a rock glass with lime juice and dip it into the salt.
- In a shaker over ice, combine the tequila, dry curaçao, strawberry syrup, bitters, and lime juice. Shake until very cold.
- Strain over ice, if desired, and garnish with a lime wedge, if desired.
