Blanco Whiskey, Blanco Tequila, Salted Bay Syrup, Crawfish Bitters, Lemon
Bartender Beau Gaultier of Verna | Nashville, TN
Adapted by StarChefs | July 2026 | Photo: Alexander Zeren
INGREDIENTS
Salted Bay Syrup:
3 grams kosher salt
3 grams bay leaves
Granulated sugar
To Assemble and Serve:
Yield: 1 cocktail
1 ounce Maiz Nation blanco whiskey
1 ounce blanco tequila
1 dash El Guapo crawfish bitters
Lemon peel
METHOD
For the Salted Bay Syrup:
In a nonreactive container, combine salt, bay leaves, and 500 grams hot water. Let steep until cooled to room temperature. Strain, discarding bay leaves. Weigh mixture and add equal amount sugar by total weight of mixture. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a rocks glass, combine whiskey, tequila, bitters, and ⅜ ounce Salted Bay Syrup. Add 1 ice cube and mix to combine. Express lemon over top.
