2 oz Calvados, Boulard (Chamomile-infused)
1⁄2 t Honey syrup (Acacia, 3:1 by volume)
2 dr Salt Solution (20% by weight)
1 twst Grapefruit peel (expressed and discarded)
Stir; Nick & Nora; express and discard peel; no garnish.
For the infusion: Combine 375ml of calvados with 2.5g of loose leaf chamomile. Let sit for 1 hour while stirring occasionally then strain.