About this Cocktail
A Gary Regan recipe adapted from Kevin Burke. The salt and grapefruit oils make all the difference in this cocktail, which is amazingly complex on each sip.
1oz Fernet Branca
1 pinch kosher salt
Stir to dissolve salt, then add ice and stir again until cold. Strain into a chilled coupe and add a grapefruit twist, expressing the oils first
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