Five things in a glass and a dropper of kelp oil on the side. Keep a second coupe in the freezer. You’ll want it.
Ingredients:
• 1.5 oz Supergay Fire Island Dry Gin
• 0.5 oz fino sherry
• 0.5 oz dry vermouth
• 0.25 oz blanc vermouth
• 2 dashes saline (4:1 water to salt)
• Kombu olive oil, in a dropper (a strip of dried kombu in 4 oz olive oil overnight, strained)
• Garnish: lemon twist, expressed and tossed
Instructions:
1. Stir everything except the oil over ice until the glass frosts.
2. Strain into a frozen coupe.
3. Three drops of oil on the surface before the first sip. Three more halfway down.
4. When it warms up, pour what’s left into the cold coupe.
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