I love pickles. I also love cured meats and hard cheeses, so I suppose this is all to say - I love salt. It's one of the things I like best about Bloody Marys: when so many food and drink options are sweet, especially in the morning, Bloodys are always there for you with a good dose of savory.
So, we're leaning into it this weekend with a cocktail set that celebrates all things preserved. We're working with Bloody Baja (need some? We'll ship it to you!), Belle Isle Honey Habanero Moonshine, and Bittermens Hellfire Shrub.
We're garnishing with green beans pickled with garlic and habanero, fresh lime, and serving with a balanced breakfast: aged Esmontonian goat cheese from Caromont, Manchego Montevega and Robusto Dry Salumi from Truckle Cheesemongers, and a dose of local honey.
Bloody Mary salt from J.Q. Dickinson Salt-Works
1 full dropper of Bittermens Hellfire Shrub
2 oz Belle Isle Honey Habanero Moonshine
6 oz Back Pocket Bloody Baja, chilled
Pickled green beans, or your pickled vegetables of choice
Sliced Manchego Montevega
Sliced Robusto Dry Salami
Sliced Caromont Esmontonian
Slice the ends off the lime, cut it in half longways, and then cut each piece longways again into four wedges. Rub the juicy side of the lime end around the rim of a glass to coat it, then dip the rim in seasoning salt.
I served this cocktail neat because my Bloody Baja was already chilled. If yours isn't, or if you prefer your Bloody Mary on the rocks, fill your glass halfway with ice. Squeeze one lime wedge into your glass and add one full dropper of Hellfire bitters. Add 2 ounces Honey Habanero Moonshine. Add 6 ounces Bloody Baja, or until your glass is full. Stir gently to combine.
Drive a cocktail pick through your pickled vegetables and rest the garnish across the rim of your glass. Make a shallow slice short-wise in the remaining lime wedges and nest them on the rim, as well. Assemble your cheese and charcuterie on a serving board alongside your cocktails. You've got a self-preserved and well-balanced breakfast. Cheers!