Kombu Holler

A savory moonshine daiquiri
2 oz Corn Whiskey, Pritchard's
34 oz Kombu syrup
34 oz Lime juice
4 dr Salt Solution
7 dr Bitters, Fee Brothers Whiskey Barrel Aged
1   Lime peel
Build in a shaker, add large ice cubes. Shake well, strain into a chilled stemmed glass. Garnish with a lime peel expressed and inserted.
To make kombu syrup, take one 3"x5" piece of kombu, wipe gently with damp cloth, and add to 2 quarts of water. Either vacuum seal and sous vide or simmer for 2 hours at 148 degrees. Higher temps will make it bitter. Strain, then add equal part sugar to water. Saline solution is equal parts salt and water.
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