1 1⁄2 oz Gin (Bombay Sapphire Murcian Lemon)
1 oz Pacharan (Zoco)
3⁄4 oz Cassis
2 ds Cranberry bitters
1 pn Salt (Black Volcanic Rock Salt)
Instructions
Shake with ice and strain into a frozen coupe glass.
History
First cocktail using my new bottle of Bombay Murcian Lemon gin.
Didn't have Sapphire's Murcian gin, but from reading reviews, subbed with Sapphire Bombay supplemented by a touch of ground white pepper. (Oddly, the reviews didn't emphasize the lemon peel component and showed less than is in Bombay Sapphire.) I had Atxa Pacharan and Massenez creme de Cassis. The Atxa has a distinctly star anise flavor rather than licorice/anise/fennel note, and that came through in the drink. It was a pleasant combination of currant, star anise, dark plum (sloe) and a slight peppery heat.