Inspired by the concept of “salty watermelon on the patio,” says Brian Catapang, this low-alcohol drink is made with local sea salt and dulse, a seaweed with a purple-red hue, which he forages from a nearby beach. Instead of a garnish, Catapang prefers vintage glassware to give the drink extra visual appeal.
Brian Catapang, Magnus on Water | Biddeford, ME
- 1 1/4 ounces Tio Pepe Fino Sherry
- 1/2 ounce Capurro Moscatel Pisco
- 1 1/4 ounces fresh watermelon juice
- 3/4 ounce sea salt syrup (see Editor’s Note)
- 1/2 ounce lime juice
- 12 drops habanero and dulse seaweed tincture (see Editor’s Note)
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a deep coupe glass (about 7 ounces) or small Pearl Diver glass.
Sea Salt Syrup
1 cup sugar
1 cup water
1 teaspoon sea salt
In a saucepan, combine all ingredients and bring to a quick boil, then simmer for an additional 5 minutes on low heat. Let cool, bottle and store in the refrigerator for up to two weeks.
Habanero and Dulse Seaweed Tincture
1 cup dried dulse
7 whole dried habaneros
2 cups neutral grain high proof alcohol
Steep the dulse and habaneros in the grain alcohol for about a week. Stain out the solids. Can be stored indefinitely.