we use a nice local bulls bay sea salt on top.own and dirty with this pretzel dough. charleston's a foodie place, isn't it? it really is. there's so much competition here now, so many great restaurants. and our focus isn't the food. although once you start having a drink or two, i mean, he doesn't want a salty bittersweet snack to kind of go with it? i definitely do. all right, bartender's choice-- tell me about. just choose two words off there, and then i come up with a concoction. i'm gonna go with refreshing and fizzy. perfect. ashley roberts: you could maybe turn me into a gin tonight. hopefully. what's that stuff? so we house-make all our cordials and juices in house. so that is a house-made violet cordial. and an egg. all egg white. ashley roberts: ok. ooh. this is refreshing and fizzy. yep. so that has gin, egg white, lime juice, simple syrup, sage. wow. that's really good. i would have never ordered something like this before. round two-- strong and unusual. what are you doing there? this is the ice. oh, that's the cube. y