Canningshed’s Smoked Apple Brandy Margarita

Photo by Tom McCorkle

Food of the South

Photo by: James Smith

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Makes 1 Cocktail

  • 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.

  • Recipe By
    Hannah Baker of Woodberry Kitchen, Baltimore, MD

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