Pinch Hitter by Derek Brown

• 2 ozfresh lemon juice
• 1 ozginger syrup
• 1 tspapple cider vinegar
• 1/2 ozaquafaba (or substitute fresh egg white)
• 6 dropssaline tincture (4 parts water to 1 part sea salt)

Preparation

1. 1.

   Shake all of the ingredients with ice until chilled and foamy, then strain into a chilled glass and garnish.

2. 2.

   Ginger SyrupHeat 1 cup of white sugar and 1 cup of water in a saucepan until the sugar dissolves. Remove from the heat and add 2 Tbsp. of grated ginger (with skin). Allow to cool. Add a squeeze of lemon juice and strain out the ginger. If you prefer a spicier ginger syrup, add a few dashes of freshly squeezed ginger juice before straining.