Snow Peak x Jacobsen Salt Co: Aftersun Recipe
Toast to summer with Aftersun, a limited-edition seasonal cocktail on Takibi’s bar menu. The beverage celebrates warm days in the sunshine, utilizing the Snow Peak x Jacobsen Salt Co. Sansho Salt on the rim of the cup for a hint of heat. We suggest serving in the limited-edition Seasonal Stacking Mug, available in a lush summer green. Don’t want to play mixologist? Visit Takibi and sip Aftersun on our patio paired with our omakase or happy hour bites.
The cocktail showcases our new partnership with Jacobsen Salt Co. The sansho salt is the first of our trio of seasonal salts, releasing over the remainder of the year. Each one reflects Oregon’s coastal waters alongside Japanese culinary tradition. Jacobsen Salt Co shares Snow Peak’s dedication to craft and appreciation for nature’s rhythms. Their salt is hand-harvested from the crisp and pristine waters of Netarts Bay, on Oregon’s northern coast.
Sansho, often referred to as a Japanese pepper, comes from Japanese prickly ash and offers a vibrant citrusy taste with a finish of tingling heat. Its flavor profile reflects the energy of the summer, and the salt is the perfect finish for grilled proteins or vegetables. Purhase online or in-store while supplies last.
- 2.0 oz batch (tequila and chareau)
- 1oz pineapple
- 0.5 oz lime
- 0.25 agave
- 5 drops sansho
- 2 drops fire bitters
- Snow Peak x Jacobsen Salt Co. Sansho Salt
| Ingredients | Method | Gear |
|---|---|---|
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Combine ingredients intoshakerwith ice. Shake to combine. Rim the mug with salt. Pour ingredients and ice into the mug.Serve and enjoy! |
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Serves
1-2 people
COOK TIME
20 minutes
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Combine ingredients intoshakerwith ice. Shake to combine. Rim the mug with salt. Pour ingredients and ice into the mug.Serve and enjoy!
