*Clark recommends using an orange and extra lemon if a naranjilla is not available.
To create the salt air whisk 1 litre of water, 20g salt and 2g sucrose (available online from catering suppliers) into a foam.
Shake all the ingredients (minus the salt air). Pour into a whisky glass, ideally flared at the top. Spoon the foam over carefully.
Recipe courtesy of: Clark Jimenez Alvarado, 8vo Rooftop Restaurant, San José. Clark Jimenez Alvarado represented Costa Rica at the World Class Bartender of the Year final, 2013.
NB: Contains 20 grams of alcohol per serve
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