Presented by Genevieve Bourgeois, Sullivan's Steakhouse
2 oz. Patrón Silver
.5 oz. Patrón Citrónge Lime Liqueur
1 oz. Fresh Squeezed Lime Juice
.5 oz. Ginger Syrup
Bar Spoon of Jalapeño Oil
Rose Petal Sea Salt
Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe that has been half-rimmed with rose sea salt, and top with a dash of rose water. Garnish with a rose petal, if available.
Take a small handful of rose buds that have been dried. You can find this at almost any spice shop. Then grind them to a fine powder, you can use either a small coffee grinder. Then simply add pink Himalayan sea salt, and let the mixture sit for a few hours. Put into a small spice jar and keep at room temperature.