As I write, it is 4 o'clock here in Manhattan on a very lazy Saturday afternoon, and my thoughts have turned to this glass. Quality over quantity- the best of ingredients in a cocktail put me in the right frame of mind at 5 o'clock. There is the ritual enjoyment of opening bottles of small batch bitters, or containers of spices and herbs, or reaching in the back of the refrigerator for the jar filled with thyme scented simple syrup Zan brought over to make martinis. Appreciating these little receptacles of other people's passion or care go into the drink as sure as the liquor. Tonight, I feel like one of the saltiest drinks I've ever tasted, and one of my favorite, called an "L.A. River". The bartender at the downtown L.A. restaurant I tasted it in told me the name comes from it being "really dry and really dirty". If you've seen the L.A. river, you know that's a perfect description.
In a martini shaker, put a half capful of a good quality white vermouth, swish it around, and empty it out. Add ice and vodka and olive juice to your taste. Shake madly. Wet the rim of your glass and dip it into smoked black salt. Pour in your cocktail and vow to cut salt out of dinner tonight.
xxxNana
