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The Secret Weapon in Your Sipping Arsenal

Taylor Freeze • June 10, 2024

 

A Pinch of Salt.

Salted Strawberry Daquiri

Forget the garnish, the artisanal ice, or the exotic bitters – the secret weapon your next cocktail craves might be a familiar friend: salt. Yes, the very seasoning that elevates your gourmet meals can take your libations to new heights, as discovered by the mixology masters at Bon Appétit magazine.


"Salt in drinks is the unsung hero," declares Nahiel Nazzal, bar director and partner of San Francisco's trendy Pearl 6101. "It's a game-changer, adding a touch of magic that enhances the entire experience. It balances flavors, awakens your palate, and leaves you wanting that next delicious sip."


Nazzal isn't just blowing smoke – a pinch of this unassuming mineral can elevate both classic and contemporary cocktails. Imagine a perfectly balanced Negroni, its bitter and sweet notes harmonizing beautifully, or a fruity strawberry daiquiri where the salt subtly teases out the berry's natural sweetness. The touch is subtle, yet transformative.


So, the next time you're crafting a cocktail at home, don't underestimate the power of a pinch. It might just become your secret ingredient for creating truly unforgettable drinks, inspired by the insights of Bon Appétit.

  • Ingredients

    • 8 oz. strawberries, hulled, halved, quartered if large
    • 1 cup sugar
    • 1½ oz. white rum
    • ½ oz. Aperitivo Cappelletti
    • ¾ oz. fresh lime juice
    • Kosher salt
    • Strawberry, hulled (for serving)

  • Preparation

    Step 1

    Bring strawberries and 2 cups water to a simmer in a large saucepan over medium-high heat. 


    Reduce heat, cover partially, and simmer gently, swirling occasionally, until strawberries are softened and have lost most of their color, 15–20 minutes.


    Step 2

    Strain into a small saucepan, pressing on berries to extract as much liquid as possible; reserve berries for another use. (You should have about 1 cup liquid.) 


    Add sugar to liquid in saucepan and return to a simmer. Remove from heat and stir until sugar is dissolved. 


    Let cool, then cover and chill until cold, at least 1 hour.


    Do ahead: Syrup can be made 2 weeks ahead. Keep chilled.

  • Assembly

    To make 1 cocktail, combine rum, Cappelletti, lime juice, ½ oz. strawberry syrup, and a small pinch of salt in a cocktail shaker. 


    Add 4–6 ice cubes, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. 


    Double-strain into a coupe glass. Garnish with a strawberry.

    View on Bon Appétit
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