English Spirit Distilleries' Old Salt (essex) Recipe

Combine water, honey and fine sea salt in a small saucepan over low heat. Stir until honey dissolves and salt fully dissolves, about 2–3 minutes—do not boil.

Remove from heat, let cool to room temperature. Transfer to a clean container and refrigerate until chilled. Makes about 75 ml; use 15 ml (0.5 tbs) per cocktail.

Chill glass

Place a coupe or small coupe-style cocktail glass in the freezer or fill with ice water to chill while you prepare the drink.

Add Essex Old Salt gin, dry vermouth, fresh lemon juice, honey-tinged saline syrup and orange bitters into a mixing glass or cocktail shaker filled with plenty of ice.

Stir vigorously for 20–30 seconds (or shake gently for a slightly cloudier, colder result) until well chilled and slightly diluted. If using a shaker, strain into chilled coupe; if stirred, double-strain to remove small ice shards.

Taste and adjust: if you prefer a brighter citrus note, add 0.25 tbs more lemon juice; for more saline sweetness, add 0.25 tbs more syrup. Stir briefly (10 seconds) after adjustments and re-strain.

Rub the rim of the chilled glass lightly with a lemon twist to release oils, then rub a fingertip of flaky sea salt on one side of the rim (optional: only a light kiss of salt).

Twist the lemon peel over the glass to express oils, drop it into the drink as garnish, and serve immediately.