It takes its inspiration from an old Jerry Thomas Punch and as well as a drink made popular by tiki culture called a Cou Cou Comber. The cocktail itself takes more a kinda "Sherry Crusta" approach to things but using "salt" not sugar to crust the rim. It also employs a flavor "smack" technique used mainly in Australian cocktail bartending. This technique uses 3 expressions of the same flavor to bring an exciting twist the cocktail, in this case: muddled cucumber, cucumber vessel, and cucumber ice cubes. The cocktail takes its name from a very prominent salt producing region in Spain.
Vessel: Frozen Hollowed Out Cucumber(See Pic) with salted rim.
To make the cocktail place all ingredients in a mixing vessel and muddled.
Shake & Strain into a frozen, hollowed out cucumber with a salt encrusted rim.
Place cucumber in a vessel in which in can stand upright.
Garnish with three cucumber slices staggered on a pick. Sprinkle salt on cucumber slices and into cocktail.
Pale Cream must be served chilled, at around 7º C.
The ideal wine to pair with foie and pâté.
Very pleasant with fresh fruit (pear).
Chill in the freezer and serve between 7 & 9º C.
A combination of the flor with sweetness.
In a white wine glass or a wide rimmed glass with ice.