"Further north, in Machias, Maine, Josh Spencer of Bad Little Cocktails sources kelp from nearby Nautical Farms. “Whenever I come across something unique, my first thought is: Can this be used in a cocktail?” Spencer says. “Kelp can really provide an oomph to boost whatever flavors you have in your cocktail.” For him, the ingredient has worked as a stand-in for salt, emphasizing latent flavors in spirits and modifiers. For a recent guest post at Nautical Farms’ site, he used dehydrated kelp to garnish the rim of a sour cocktail made with Suntory’s Toki blended Japanese whisky and muddled blackberries. When juxtaposed with citrus, black fruit and whisky, the savory, salty kelp highlights the drink’s sweet, smoky, bright notes."

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