Cocktail of the Week: 1760’s Salt and Punsch

Photo Credit: Grace Sager

Last month 1760 on Polk Street launched a new cocktail menu. Mixologist Christopher Longoria is known for his innate ability to marry unlikely flavor combinations. For example, his hot toddy features rum syrup, banana liqueur, and aged tawny port. These unusual ingredients come together to make an exciting and delicious variation of the classic cold weather cocktail. Longoria has an MFA in poetry and his work has been published. His keen understanding of lyricism is reflected in the experience he presents at the Nob Hill restaurant. Longoria changes the music and lighting to give guests a fully immersive meal. Since we’re huge fans of Longoria and 1760, we reached out to get one of the new cocktail recipes. Here is how Longoria makes a pretty pink Salt and Punsch libation.

Salt and Punsch

Created by Christopher Longoria of 1760

1.5 ounces rye
2 teaspoons cassis
1 teaspoon Kronan Swedish Punsch
.5 ounces pineapple juice
1 ounce fresh-squeezed lime juice
1 tablespoon superfine sugar
2 dashes coffee bitters
2 dashes Angostura bitters
Pinch of maldon salt

Combine all of the ingredients into a cocktail shaker. Add ice and shake well. Double strain in to a chilled coupe glass. Garnish with a variety of marigold petals and violas, if desired.