17 Chalmers Street Cocktail Recipe
Sip in Spring with our latest cocktail!
Inspired by the historic pink houses that charm the streets of Charleston, our cocktail resembles the most famous of such– its namesake, located at 17 Chalmers Street.
Reposado tequila is a perfect base spirit to highlight the punchy flavors of local strawberries and rhubarb from John’s Island. Pink peppercorn and pink Himalayan sea salt “season” the drink for that perfect balance. The 17 Chalmers Street has been the hit cocktail for Spring, and we invite you to join us Tuesday-Sunday this season to try it!
Read on to learn how to enjoy the 17 Chalmers Street cocktail at home; it makes for a great DIY at-home date night activity!
17 Chalmers Street
1 ½ oz. Reposado Tequila (Corralejo)
½ oz. Yellow Chartreuse
1 oz. Strawberry Rhubarb Syrup (recipe below)
½ oz. Fresh Lemon Juice (strained)
1 barspoon Tempus Fugit Gran Classico Bitter
.25 mL Himalayan Pink Salt Solution (see below)
Shake and strain into a coup glass half rimmed with crushed pink salt/ pink peppercorn.*
*Combine equal parts pink Salt and pink peppercorn and crush with a mortar and pestle or buzz in a spice grinder until just before fine.
Strawberry Rhubarb Syrup (Part I)
1 lb Strawberries (quartered)
1 Quart Rhubarb (cut into 2 inch pieces)
4 Tbsp Pink Peppercorns
4 slices fresh ginger (½ inch thick)
Peels of 1 Lime
Combine all ingredients in a large saucepan. Bring to a boil then reduce it to a simmer. Stirring occasionally, allow to simmer for 20 minutes, or until fruit has softened completely. Remove from heat let cool. Once cool, pour mixture through a fine-mesh strainer and gently press with a spoon. Leave it to continue to strain for up to an hour to maximize extraction.
Strawberry Rhubarb Syrup (Part II)
While the syrup is cooling and straining, prepare another pound of strawberries and ½ pound of Rhubarb for juicing. In a centrifugal juicer, juice strawberries and rhubarb separately to control the final flavor of the syrup. (Tartness and sweetness will vary based on the time of the season and quality of fruit). Combine 2 parts of the above syrup, 2 parts fresh strawberry juice and 1 part fresh rhubarb juice. Taste and adjust mixture to desired sweetness if needed. Syrup will last at least in the fridge at least two weeks.
Pro Tip: Save fruit pulp in a separate container to enjoy on yogurt, oatmeal toast or pancakes!