This recipe comes from renowned mixologist Derek Brown. It is one of many great no & low cocktails in his inspiring book Mindful Mixology. Derek is an inspiration with some of the most sophisticated non-alc recipes, and we're excited to share this delicious one here.
There’s salt (literally a salt tincture), there’s acid (from lemon juice and verjus), and there’s sweetness (hello maple syrup and strawberries). Derek Brown’s recipe checks all the boxes for us, plus it will impress your friends. Serves 1.
- 1 oz verjus
- 1oz lemon juice
- ½ cup fresh hulled strawberries
- ¾ oz maple syrup
- ½ oz aquafaba*
- 6 drops salt tincture**
- In a cocktail shaker, muddle the fresh hulled strawberries for ~1 min until a fair amount of juice is expressed from the strawberries and the fruit is mashed.
- Combine all additional ingredients with ice in the shaker and shake vigorously. Strain into a sour glass or other small cocktail glass and garnish with strawberry.
*Aquafaba is chickpea water, often used in place of egg whites in drinks with foam. Drain the water from a chickpea can (any sodium level, depending on your preference for your drink style) and store in a clean glass container in the fridge for up to five days.
**Salt tincture: Combine 4 parts water to 1 part good-quality salt, stir until dissolved. Store in a clean glass container in the fridge for up to a month.