Deep River Salt & Vin

Deep River Salt & Vin is a mixer, and the name points to a salt-and-vinegar flavor profile. That is a savory, tangy, briny direction, not the sweet citrus-and-soda lane most mixers follow. The listing gives no ingredient list, strength or carbonation detail, so check the label for those. Going by the name, expect a sharp acidic edge and a salty finish, the way a bag of salt-and-vinegar chips tastes, and little sweetness. A mixer like this works best in savory drinks. It suits a Bloody Mary-style build with vodka over ice, and it should also work in a Michelada-style drink with lager, a lime wedge and a salted rim. It could replace the brine in a dirty martini or a Gibson, where a splash adds acidity and salt in place of olive or onion brine. Because the flavor is assertive, start with a small measure, taste, and build up. Neutral spirits like vodka or an unaged gin let the salt and vinegar come through, while a heavily oaked spirit is likely to clash with it. Serve it well chilled. Cold temperatures soften vinegar's bite, while a warm pour will taste harsher. A tall highball or Collins glass works for long, ice-filled builds, and a chilled coupe or Nick and Nora suits a stirred, martini-style drink. For food, fried fish, oysters, fries, roast chicken and sharp cheeses all match the tang. Use it alongside rich, fatty dishes, where the acidity cuts through.