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Canningshed’s Smoked Apple Brandy Margarita


Salt mixed with fermented fish pepper flakes

1½ ounces apple brandy (Baker uses Fumus Pumila from Baltimore Spirits Company)

1½ ounces yellow watermelon juice

½ ounce falernum

½ ounce honey syrup

½ ounce reduced verjus

Hot sauce, such as Canningshed’s Snake Oil


Rim a rocks glass with salt mixture. In a cocktail tin, combine remaining ingredients and shake. Strain into prepared glass and top with ice.