1 1⁄2 oz Gin (rosemary infused see note)
3⁄4 oz Grapefruit liqueur, Giffard
1⁄4 oz Coconut syrup (Amber Coconut Nectar Syrup)
3 ds Peychaud's Bitters
4 pn Sea salt (Himalayan Pink Rock Salt)
Instructions
Add all ingredients into a shaker, shake very vigorously with ice, then strain into a frozen coupe glass.
Notes
To make the rosemary Infused Gin. Put some fresh rosemary into a sealable jar. Add lots of gin of your choice. Put the lid onto the jar. Let it sit in the refrigerator for a day or three and "infuse."
History
In memory of a Naval Academy graduate who was both.