In Seattle, Abigail Gullo, a New Orleans transplant, offers the Piper’s Kilt at her bar, Ben Paris. Calling on the abundance of berries native to the Pacific Northwest, Gullo pulverizes dehydrated blackberries, marionberries and raspberries and mixes the fruit powder with sugar for the rim, while gin, local honey and raspberry liqueur round it out for a Crusta as true to her adopted city as the original is to NOLA.
- 1 1/2 ounces gin
- 1/2 ounce raspberry liqueur
- 1/2 ounce pink peppercorn honey (see Editor's Note)
- 1/2 ounce lemon juice
- 2 drops orange flower water
Garnish: lemon peel
- Combine all the ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a berry sugar-rimmed cocktail glass (see Editor's Note) and garnish with a wide swatch of lemon peel tucked into the rim of the glass.
Pink Peppercorn Honey
Make a strong tea of 2 tablespoons pink peppercorns in 1/2 cup of boiling water and stir in 2 cups of honey until fully incorporated, then strain out the peppercorns.
For the berry-sugar rim, dehydrate then pulverize blackberries, marionberries and raspberries and combine with equal parts granulated sugar.