At the camp I work at every summer, myself and my fellow counsellors have a mascot. He's a stuffed lobster, and he sings 'Feeling Hot, Hot, Hot' when you squeeze his claw. Many inside jokes aside, we decided to create a cocktail that might reflect Pinchy's tastes (yes, the lobster's name is Pinchy). Then we went a little nuts and created not one, but two deluxe cocktails. Here's the first one.
Here it is: a truffle salt rim, pickle juice, sriracha, gin, a tomato juice base, and enough garnishes to keep you snacking throughout the whole drink. It's not a casear anymore - which means it's my kind of caesar.
The Garden Pinchy
Makes four delicious cocktails.
1/4 cup truffle salt
juice from pickle jar
8 oz. gin
4 cups tomato juice
4 dill pickle spears
toothpicks and tiny umbrellas for garnish
4 tall rocks glasses
Cut the lime into 8 wedges - the bartender way. Cut it in half, lengthwise, then make a 1/2 inch cut into each side, crosswise. Then, slice each half into 4 wedges. You should have a handful of wedges with a small cut in them, so you can easily slide them on the edge of a glass. Set four aside for garnish.
On each glass, take a lime wedge and run it around the rim. Pour the truffle salt in a saucer, and twist each glass in the salt, creating a salt rim. Toss a handful of ice in each glass. Pour a splash of pickle juice in each glass. Next, add a tiny bit of sriracha to each glass. Add 2 oz of gin to each, and top up with 1 cup of tomato juice. Stir each glass to combine. Stick a pickle spear in each glass, add a few olives on a toothpick, an umbrella, and a lime wedge.
Too much garnish? You can tone it down if you like, but I like snacks built into my beverages. It's like a salad in a glass.