Brown Derby Riff: Bertram’s Cap
Photo: Jody Horton
Apple brandy lends an extra fruity layer to this variation.
This Brown Derby riff replaces bourbon with apple brandy, dials back the grapefruit juice and adds a touch of salt for a cocktail that tastes like a salted caramel apple.
Ingredients
- 1½ oz. apple brandy
- ¾ oz. fresh grapefruit juice
- ½ oz. honey syrup (1:1)
- 1 tsp. sea-salt solution
- Tools:shaker, strainer
- Glass:cocktail
- Garnish:thin slice of apple
Preparation
Shake the first 3 ingredients with ice to chill. Prepare a chilled glass by rinsing it with the salt solution, then discarding the excess. Strain the cocktail into the glass. Garnish.
Sea-salt solution: Combine 1 Tbsp. of sea salt with 4 Tbsp. of water, then stir until dissolved.