Raymonds, st. john’s
I use Newfoundland Distillery Seaweed Gin, made at a new distillery in Clarke’s Beach using juniper, Newfoundland savory—prized for its distinct flavour—and dulse. The Third Place tonic syrup is made here in St. John’s. The shrub is made for me by Ross Larkin, our chef de cuisine, with rhubarb, which grows really well here in Newfoundland, and vinegar. It’s a savoury cocktail that can be made sweeter with more syrup added to taste. ComBInE GIn, sHruB AnD tonIC In An ICE-fillED sHAkEr, AnD sHAkE wEll. StrAIn Into A roCks GlAss, ADD A DAsH oF vIolEt-JunIpEr BIttErs AnD GArnIsH wItH lEmon tHymE or younG sEA GrEEns (sEA sAnDwort, oystEr plAnt or sEA roCkEt) IF you CAn GEt tHEm.