Ingredients
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2 oz.Merroir-Influenced Gin
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1 oz.Oceans Vesper Blend, recipe follows
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1 ea.Lemon
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1 ea.Oyster, shucked
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Dehydrated Purple Seaweed, as desired
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Large Ice cube
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Smoked Salmon Roe, as desired
Preparation
Combine gin and Vesper Blend in a shaker; stir for 1 minute.
Add dehydrated Nori seaweed to the bottom of the rocks glass. Place a large clear ice cube on top and pour in mixture.
Zest a 1-inch-wide lemon skin while expressing oil over the entire cocktail. On the same zested skin, place a generous amount of salmon roe and position on cocktail. Serve with the oyster.
To make Oceans Vesper Blend: Combine 2 parts Accompani Blue Dorris liquor with 2 parts Tern pus Fugit Kina L.:Aero d'Or Aperitif, 1 part Dolin Dry vermouth and 1-part Lillet Blanc Aperitif.
Beverage Director Saul Ranella | Hog Island Oyster Co., San Francisco