Food of the South
Photo by: James Smith
recipe 
yields
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
Ingredients
steps
Rim a rocks glass with salt mixture. In a cocktail tin, combine remaining ingredients and shake. Strain into prepared glass and top with ice.
Date Published: 06.10.20
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Recipe By
Hannah Baker of Woodberry Kitchen, Baltimore, MD
