Industry food shows are one of my favorite things about owning a business. Fueled by 100% passion, late nights, second jobs, and dreams…they bring together a subset of incredibly passionate people. And did I mention the swag? That’s the best part. No one wants to haul everything home so a massive swap happens at the end of the show allowing you to take home products no one else may have seen.
And that is exactly what happened with my new friends from San Juan Island Sea Salt. We hit it off, and this week’s cocktail was born. All their salt is harvested from the waters right off Washington’s San Juan Island and, if you’ve been to the Seattle area, have seen our gorgeous Madrona trees - the wood of which is used to smoke their salt. This cherry salt marriage happened just in time for margarita season. Cheers, friends!
Charred Rhubarb Margarita
1.5oz mezcal
.75oz lime juice
.5oz charred rhubarb syrup*
.25oz Orasella cherry syrup (from a jar of Orasella maraschino cherries)
.25oz Cointreau
To Garnish
San Juan Island Madrona Smoked Salt
Orasella maraschino cherries
Place all ingredients into an ice filled cocktail shaker. Shake vigorously until thoroughly chilled. Place San Juan Island Madrona Smoked Salt on a plate. Dip the rim of a chilled rocks glass into some lime juice and then into the salt mixture to rim the edge. Fill glass with ice. Strain margarita into the glass. Garnish with Orasella maraschino cherries.
*Charred Rhubarb Syrup
5oz rhubarb cut into half inch segments
5oz granulated sugar
5oz water
1/4t San Juan Island Madrona Smoked Salt
Heat oven broiler. Arrange rhubarb in a single layer on a greased, foil-lined baking sheet; broil until slightly charred, 6-8 minutes, and transfer to a small saucepan. Add sugar, salt and water. Cook over low until rhubarb breaks down. Strain mixture using a fine meshed sieve. Reserve syrup to use in cocktail.