Jamie Boudreau is one of the most famous bar tenders and mixologists in the world. He presides over the bar at Vessel in Seattle, has been featured in most of the world's prestigious food and drink press and you can find him at www.spiritsandcocktails.com.
I spotted one of his recipes for Becherovka Dust – which is a twist on the salt or sugar that you sometimes find adorning the rim of your cocktail glass ( . . . think of the salt crystals on a glass of Margarita that you are occasionally served). Becherovka is a herbal bitters made in the Czech Republic. It is flavoured with anise seeds, cinnamon and dozens of other herbs. It was invented in 1807 by Josef Becher, a pharmacist, as a medicinal tonic and is now owned by Pernod Ricaud.
You can create this dust from most sugary liqueurs and drinks – Campari is a popular one. Basically your pour a little of the drink onto a baking tray and leave it in a warm place until the liquid has evaporated and a crystal like dust is left. The bottom oven of a slow aga or an airing cupboard might be best. If the crystals are large then you can grind them up in a pestle and mortar. Wet the rim of the glass before mixing your cocktail and insert it into the dust to get the effect.
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