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Ingredients
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Cocktail
Pickled Shallot (makes extra; optional but recommended)
Method
Pickled Shallot (prepare ahead, optional)
Make quick pickled shallot
Place thinly sliced shallot in a clean jar. In a small saucepan combine white wine vinegar, water, sugar, salt and peppercorns. Warm gently until sugar and salt dissolve (do not boil). Pour hot brine over shallots, press down so all slices are submerged, cool to room temperature, then refrigerate at least 30 minutes. Reserve brine; you will use 0.5 oz for the cocktail.
Cocktail preparation
Combine ingredients
In a cocktail shaker add 2 oz Bar Moro gin, 0.75 oz freshly squeezed lemon juice, 0.5 oz pickled shallot brine, and 0.25 oz simple syrup. Add plenty of ice (about 6 oz by volume) to the shaker.
Shake
Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and well-diluted.
Prepare garnish
Discard the chilling ice water from the glass if used. Thread one slice of pickled shallot (or a small rolled slice) onto a cocktail pick and prepare a lemon twist: cut a 1/2-inch wide strip of lemon peel and twist over the glass to release oils.
Strain and serve
Double-strain the cocktail (using a Hawthorne and fine mesh strainer) into the chilled coupe or Nick & Nora glass. Express the lemon twist over the drink and drop it in or rest it on the rim. Garnish with the pickled shallot on a pick laid across the glass or dropped inside.
Optional finishing
If you prefer a slightly brinier profile, rinse a few drops of extra pickled shallot brine over the finished drink. Serve immediately.