Salt Of The Swiss Alps Recipe

Prepare the glass

Chill a coupe or rocks glass in the freezer for 5–10 minutes. When ready, moisten the rim lightly with a lemon wedge and dip the rim into the coarse alpine-style salt so you get a thin, even saline rim. Set the glass aside.

Dry shake (if using egg white)

In a cocktail shaker, combine gin, elderflower liqueur, fresh lemon juice, cloudy apple juice, simple syrup, and egg white (if using). Seal and shake vigorously without ice for 15 seconds to emulsify and create foam.

Wet shake

Add ice (about 4–6 medium cubes) to the shaker. Shake hard for 12–15 seconds until well chilled and slightly frothy.

Strain & top

Double-strain the cocktail into the pre-chilled, salted-rim glass. Gently add the chilled sparkling water to the top (about 1.5 oz) to bring brightness and effervescence. Add 2 dashes of bitters over the foam or surface to introduce aromatic complexity.

Float a thin apple slice on the surface or rest it on the rim. Express a lemon twist over the cocktail to release oils, then drop it in. Finish by laying a small sprig of thyme or rosemary across the glass or lightly slap the herb between your hands to release aroma before placing it.

Serve immediately. Encourage sipping so the salty rim and delicate alpine flavors (apple, elderflower, herbaceous gin) can be experienced together. Makes one cocktail.