So Jen challenged me to come up with an appropriate cocktail to pair with oysters. We wanted something crisp, aromatic, and lightly briny. We had no olives for a martini, but I remembered a drink I had made some time ago and wanted to revisit: the Paez.
This drink originated at Little Branch in Manhattan, but I first heard of it through Paul Clarke’s blog, Cocktail Chronicles. A fine-grained sea salt is important here because it blends well with the liquids, and is subtle in the drink–almost unnoticeable, but present enough to marry drink and bivalve in a pleasing way.
- 2½ oz. gin
- ½ oz. dry vermouth
- 6 dashes Peychaud’s bitters
- pinch sea salt
Technique: Stir with ice, strain into chilled cocktail glass, garnish with lemon twist.