“I worked on the Salty Raccoon for a few weeks,” says Drew Childers, bar supervisor of the rustic Harold’s Cabin, which opened just a few weeks ago in Charleston, S.C. “I tried all different kinds of herbs to pair with the tequila, and I kept going back to rosemary. Rosemary has a pungent, rich, pine-like flavor. I found after charring the sprig, it really set off the aromatics and changed the whole experience of drinking the cocktail.” (haroldscabin.com)
The Salty Raccoon
1½ ounce Espolòn Tequila Blanco
1 ounce rosemary simple syrup
1 ounce lime juice
1 rosemary sprig, for garnish
Botany Bay smoked sea salt, for garnish
Shake all ingredients (except the sprig and the salt) with ice. Rim half of a rocks glass with Botany Bay smoked sea salt, and fill with fresh ice. Strain the cocktail into the rocks glass. Using a match, slightly char the rosemary sprig until deeply fragrant. Lay across the edge of the glass.