Citrus & Spice Cocktail Salt

Mineral salt infused with orange zest, cinnamon and cloves. Hand-harvested from seawater off the Oregon coast based on evaporation techniques first used at the turn of the 19th-century. Tin is wide enough for rimming glasses. (more info)

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  • Citrus & Spice Cocktail Salt - Kaufmann Mercantile1
  • Citrus & Spice Cocktail Salt - Kaufmann Mercantile2
  • Citrus & Spice Cocktail Salt - Kaufmann Mercantile3
Citrus & Spice Cocktail Salt - Kaufmann Mercantile

Hand-harvested mineral sea salt from the Oregon coast is dried with orange zest, cinnamon and cloves, infusing this cocktail salt with bright citrus and warm spices. The calcium in the mineral salt creates a denser, more crystalline structure than flake salts or table salt, meaning that it will cling nicely to the rim of your Manhattan, Whiskey Sour or other dark liquor-based drink. The salt can also be sprinkled over gingerbread cookies or added into a salted caramel recipe.

To cultivate this citrus and spice mineral salt, this Oregon company uses traditional evaporating techniques first perfected by the American expedition led by explorers Lewis and Clark in the early 1800s. After testing water in dozens of locations in the Pacific Northwest, the company chose Netarts Bay. Characterized by its clean waters, there are very few rivers and streams emptying into it, which means fewer pollutants and a higher level of salinity. It’s also home to some of the world’s best oysters, which act as natural filters.

Use & Care

This versatile salt can be used in cooking and for cocktails, as well as a garnish on the table. The wide mouth of the tin allows you to dip the rim of your glass directly into the salt. The tin can be kept stored on your countertop, spice cupboard or bar cart as long as the lid is tightly closed. 

Production & Design

The process of making this hand-harvested sea salt, takes this nine-person company a total of about 150 hours from start to finish. Seawater is harvested right at the source, where the proximity to the oysters in the bay creates a natural filtration process. The seawater is then further filtered to reduce calcium and magnesium elements, which can add a bitter aftertaste. The filtered seawater is boiled and slowly evaporated for 25 to 30 hours. Salt crystals are removed by hand from the pan to dry before being weighed and hand-packaged in aluminum tins.


7.2 ounces (204 grams)

Oregon sea salt
Orange zest

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