1/2 oz Marie Brizard Crème de Cacao
1/2 oz Salers Gentiane Liqueur
1/2 oz Lemon Juice
1 barspoon Long Pepper Tincture (*)
Shake with ice and strain into a rocks glass containing a big ice cube. Garnish the ice cube with a pinch of salt.
(*) Will said that any hot tincture or perhaps a dash of hot sauce would work well here.
The other cocktail bartender Will Thompson made for me at Drink was a 20th Century variation he had come up with using Salers Gentiane Liqueur. Since the recipe lacked a name, I recommended calling it the Copper Canyon after another famous train line, one that runs from Los Mochis to Chihuahua City in Mexico. Will agreed that paying respect to the train aspect worked better for him than tinkering around with which century to name it after.