January 28, 2022

Northsea Lineman

By Christine Burns Rudalevige

Feature Image by Derek Bissonnette | Styling by Catrine Kelty

From The Wallingford Dram in Kittery Foreside. To make a saline solution for cocktails, mix 1 part kosher salt with 4 parts warm water in a sealed container and shake until the salt dissolves. Griottines are cherries macerated in eau de vie or kirsch.

Print Recipe

Makes

drink

Ingredients

1 ¾ ounces Bulleit Rye
¼ ounce 10-year-old Laphroaig scotch
½ ounce Punt e Mes vermouth
¼ ounce Luxardo Maraschino liqueur
1 dash Angostura bitters
6 drops saline solution
Glass: Coupe
Garnish: Griottine cherry

Instructions

Combine rye, scotch, vermouth, Luxardo, bitters, and saline in a straight-sided pint glass with ice. Strain into coupe glass and garnish with a griottine cherry.

About the author

Christine Burns Rudalevige

Christine is a former Editor-in-Chief of edible MAINE. She has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.