Tsukemono Recipe
Lunazul Blanco Tequila, gentian liqueur, lemon, house yuzu pickle brine + Scrappy’s Firewater Tincture
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Combine and shake
Add 2 oz Lunazul Blanco Tequila, 0.5 oz gentian liqueur, 0.75 oz fresh lemon juice, 0.5 oz house yuzu pickle brine, 0.25 oz simple syrup, and 2 dashes Scrappy's Firewater Tincture into a cocktail shaker.
Add ice and shake
Fill the shaker with ice and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted. The brine and gentian will benefit from a thorough chill and dilution.
Prepare glass
Fill a rocks glass with one large ice cube or sphere. If desired, wipe a thin line of yuzu pickle brine around the rim and lightly sprinkle a pinch of flaky sea salt on the exposed rim area to accentuate the savory notes.
Strain and serve
Double-strain the cocktail from the shaker into the prepared rocks glass over the large ice. Double-straining removes small ice shards and pickle solids for a cleaner sip.
Garnish & Finish
Float or place one thin yuzu pickle slice or yuzu wheel on the surface of the cocktail. Allow the oils and brine from the garnish to aromatize the drink. Serve immediately.