Modern mixology has turned toward salt-balanced flavours in recent years, and saline solution (simply water and salt combined) is now a standard part of the bartender’s toolkit alongside a variety of salt-bearing pickles and brines. After all, it’s hard to imagine a great margarita without a little salt in the mix – it balances all the other flavours and makes for a well-rounded, lip-smacking cocktail. We also brought some fresh ginger into the mix: The fresh and bright rhizome gives this drink a spicy bite and pairs well with the Yellowstone Select Bourbon we used.
The sweet, spicy notes of rye and soft, leathered cherries of Yellowstone Select Bourbon (a blend of four- and seven-year-old bourbons) is weighty enough to hold its own against the punchiness of the fresh ginger. And the hint of smoked caramel and long finish of smoky oak and brown sugar flavours pairs perfectly with the salt. Read why Yellowstone Select Bourbon is so special here.
Salted Ginger Bourbon Smash
- 2 slices ginger looney-size, plus more to garnish
- 2 wedges lemon
- ¾ oz maple syrup
- 2 oz Yellowstone Select Bourbon
- ¼ tsp saline solution
- 1/2 cup water
- 2 tbsp kosher salt
- In a cocktail shaker, add ginger slices, then squeeze in lemon wedges and drop in rinds. Use muddler or handle of wooden spoon to muddle ingredients. Add maple syrup, bourbon and saline solution. Top up with ice, then shake well for 30 seconds. Strain into rock glass filled with ice. Garnish with fresh ginger.
- Boil water. Stir together boiling water with kosher salt until dissolved. Refrigerate. Makes about 1/2 cup.