Our Recipes

Black Diamond Flake Salt's pyramid-shaped crystals are very large and provide a nice toothsome crunch that makes for a marvelous counterpoint in texture on this creamy goat cheese appetizer. The raven color of this salt (along with the cacao nibs) also brings delightful visual contrast, sure to elicit an exclamation from your guests! An instant party classic! Simple to make, elegant, impressive and tasty to boot. If you've ever been to a cocktail class, build your own bitters class, or salt block coking class, you've likely snacked on this dish. Your next happy hour or party snack, below. Serves 10 to 12 Ingredients: 1 cup roasted cocoa nibs 1(8-ounce) log fresh goat cheese 2 three-finger pinches Black Diamond Flake Salt 1 (8-ounce) baguette Spread the cacao nibs in a single layer on a sheet of foil.  Roll the log of goat cheese carefully in the nibs so that the cheese doesn't stick to your fingers. Once the cheese is well coated, roll the rog with a little more pressure to embed the nibs into the cheese. Place on a serving plate. Sprinkle the cheese with salt, allowing the crystals to tumble across the plate.Cut the baguette into thin slices and arrange them around the cheese log or place them in a basket to serve alongside. To show guests how to serve themselves, cut a round of cheese from the log and place it on a slice of baguette; top with a few of the scattered chunks of Black Diamond Flake salt.  Original recipe from Mark Bitterman's Salted: A Manifesto - Follow along on instagram at @selmeler - Visit www.markbitterman.com

A Thanksgiving classic. At least at our table. Make your mashed potatoes a centerpiece, not just a vehicle for gravy. Or better yet, make them the centerpiece of your meal AND a vehicle for gravy...

A classic pie made special with maple syrup and finished with Bitterman's Fleur de Sel, perfect for a cold, wintry day.

The martini is the velociraptor of cocktails, effortlessly perfect in its irrefutable, reptilian logic. It cannot be improved, it cannot be perfected, it cannot be mastered. But what is a martini? What are its proportions? Is it gin, vermouth, water, olive, or twist? Or, as the ancient manuscripts tell us, are there bitters in the martini’s DNA? A few dashes of citrus bitters may not answer the question once and for all, but through the palest amber of liquids in your glass you will see, at last, the perfection of the question. Serves 1 (you) 2½ ounces London dry gin (Beefeater, Bombay, or Tanqueray) ¾ ounce dry (white) vermouth (we like Dolin) 2 dashes citrus bitters A few olives, for garnish Pour everything but the olives over ice in a chilled mixing glass. Stir steadily until the desired dilution is reached: about 15 seconds if using ice from a bucket or 30 seconds if using ice straight from the freezer. Strain into a chilled martini glass. Garnish with the olives. Optional bitters embellishment: Instead of mixing the bitters into the cocktail, float the dashes on top of the finished drink to accentuate the aromatics. Cheers! Mark P.s. Enjoy these photos from our 2016 Election Party!                           

Looking for a spooky cocktail to celebrate All Hallows' Eve? Here's a ghoulishly sweet and creamy cocktail that will make anyone drop dead. Looking for a spooky cocktail to celebrate All Hallows' Eve? Here's a ghoulishly sweet and creamy cocktail that will make anyone drop dead. Serves 1 (you) Ingredients: 2 ounces vodka 2 or 3 drops of Bob's Vanilla Bitters 1 ounce cream 2 ounces soda water Black Diamond Flake Salt or Kilauea Onyx Hawaiian Sea Salt Wet rim of glass and roll in black salt. Mix cream, vodka and soda together in a cocktail shaker. Add drops of vanilla bitters. Serve in a chilled martini glass.

 A chocolate crust, caramel and chocolate cream, all finished with our Fleur de Sel de Carmague.  Crunchy, gooey, sweet, and salty. This tart will please anyone's taste buds! Serves 10 to 12 Ingredients:   For the crust: 30 creme stuffed chocolate cookies (I used agluten-free brand), crushed into crumbs 10 tablespoons unsalted butter, melted 1 tablespoon white granulated sugar  For the filling: 2/3 cup packed brown sugar 8 tablespoons unsalted butter 1 1/4 cup heavy whipping cream, divided into (1/4 cup and 1cup) 1 (12 oz) bag dark chocolate chips 3 two-finger pinches Bitterman's Fleur de Sel Spray with cooking spray or line a tart pan withparchment paper. Finely crush the chocolate cookies with a foodprocessor or blender. Stir crumbs together with 10 tablespoons meltedbutter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 more minute, then remove from heat. Slowly mix in 1/4 cup heavy whipping cream until smooth. Cool caramel for about 15 minutes at room temperature then pour over the prepared crust. Place in the freezer for about 10 minutes or until the caramel is cooled but not stiff.  Place chocolate chips in a glass bowl. In a saucepan,bring 1 cup heavy whipping cream to a bubble but not boil over mediumhigh heat. Pour the cream over the chocolate chips and let sit for 5 minutes.Then whisk until completely smooth. Pour the chocolate over the caramel and refrigerate overnight to set. Sprinkle with Bitterman's Fleur de Sel once completely cool then serve. Enjoy! Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit tplusf.tumblr.com. Recipe adapted from kevinandamanda.com  

Sometimes you just want to slump into a chair and sip indolently on a fruity drink. Sometimes you want to throw your body to the mat and sip fervently on a fruity drink that is truly badass. I’m crazy about all the bitters you can put in this cocktail. Go to town—enjoy the tiki abandon of throwing armloads of ingredients into a zombie glass. Take out your aggression on the bitters, tossing in more of them, and more varieties of them. This is definitely a Mai Tai, but it’s a Mai Tai with moves. Serves 1 (you) 1 lime wedge 3 mint sprigs 2 ounces golden rum (I like Appleton Estate 12-Year-Old) 3/4 ounce golden curaçao 1/3 ounce orgeat syrup 4 dashes orange bitters 4 dashes lime bitters 4 dashes spicy bitters 3/4 dark rum 1 orange wedge, 1 lime wedge, 1 brandied cherry and 1 pineapple cube on long pick, for garnish Muddle the lime half and mint sprigs in a shaker. Fill the shaker with the golden rum, curaçao, syrup, and bitters. Short-shake with ice. Strain into a cocktail glass or snifter filled with crushed ice. Float the dark rum on top and garnish with the fruit stick. Cheers! Mark                                                                                   Cocktail photo by Clare Barboza