Bertram’s Cap
| 1½ oz | apple brandy |
| ¾ oz | fresh grapefruit juice |
| ½ oz | honey syrup (1:1) |
| a tsp | sea salt solution |
Shake the brandy, juice, and syrup. Rinse a chilled glass with the salt solution, discarding excess. Strain cocktail into glass; garnish with an apple slice.
The sea salt solution is 1 part sea salt disolved in 4 parts water.
- Credit
- Jessica Sanders, Imbibe Magazine Jan/Feb 2016
- Added
- 5 Jan 2016