* Yuzu honey
8 ounces Boiron yuzu purée (found in well-stocked markets or online)
8 ounces local honey
5 ounces water
Combine ingredients in saucepan over medium heat. Stir to combine, let cool and refrigerate for up to 2 weeks.
** Smoked sea salt solution
Combine ½ ounce smoked sea salt and 5 ounces water over medium heat until salt is dissolved. Cool and pour into a dropper bottle.
Combine ingredients in a bar tin with ice, shake vigorously for 10 seconds and strain into a coupe glass. Yields 1 cocktail.