Mexican Bloody Mary

We were standing in a bakehouse by the sea, windows wide open and a fresh salty breeze mingled with aromas of malted sourdough and rye bread, vanilla and coconut oil and salted caramel. Runny honey with a pinch of sea salt on the palate neat was followed by milk chocolate caramel wafers as well as salty liquorice syrup. After we added water, we made sweet and salty popcorn, quince jelly and prosciutto melon balls before we washed it all down with a Michelada containing Mexican cerveza, sea salt and chilli powder, lime and clamato juice served in a salt rimmed highball.