How to Make the Salty Raccoon (Cheers, Bill Murray!)
One of our favorite new restaurants and general hangout spots in Charleston, South Carolina, is Harold’s Cabin. Located in the quiet and cozy neighborhood of Hampton Park Terrace, away from the buzzing tourist area, Harold’s Cabin is a lovingly restored corner store which served the community from the 1920s to the 1950s.
The carefully curated building that is refreshingly more Asheville lumber jack than Charleston prep, has received lots of buzz partly because of its aforementioned location in an out-of-the-way neighborhood and for one if its investors, Mr. Bill Murray. Yes Bill Murray hangs out there, but no, don’t go just because you may see him. The food and drinks are worth the visit alone. A Bill Murray sighting is just icing on the cake.
And speaking of the food, Chef Justin Pfau’s menu is heavy on local vegetables, some even grown on the rooftop. But don’t worry, there is a pork loin on the menu that will make you mighty happy and hush puppies that may bring a tear of joy.
The bar is equally appealing thanks to their well-loved lead-bartender, Drew Childers. Childers’ carefully concocted cocktails have the bar area pulsing on a nightly basis (and even during the day for those much adored day drinkers!)
On our visit, Childers shook up his version on a margarita name for Harold’s Cabin’s official mascot, the Salty Raccoon. Made with tequila, lime juice, and simply syrup, what really gives this drink an herbal kick is the charred sprig of rosemary that finishes it off just fine.
How to Make a Salty Raccoon
- 1.5 oz espolon silver tequila
- 1 oz rosemary simple syrup*
- 1 oz fresh lime juice
- smoked Botany Bay sea salt
- charred sprig of rosemary
Method: Line half the rim of a rocks glass with smoked sea salt, add ice and set aside. Mix all ingredients in a shaker with ice. Shake and strain into the ice-filled glass. Char a sprig of rosemary and add as garnish.
- 1 cup water
- 2 cup sugar
- 4-5 sprigs of fresh rosemary
Method: Bring cup of water to a boil. Add sugar and rosemary. Remove from heat and allow to cool. Strain into jar and refrigerate for up to two weeks.