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Recipe: Sean Cormier, Red Door, Providence, RI

Photo: Anna Gallo

Slack Tide

1 1/4 oz Baller American Single Malt Whiskey

3/4 oz Midori melon liqueur

3/4 oz Lillet Blanc

1/4 oz Luxardo maraschino liqueur

3/4 oz fresh lemon juice

2 drops saline

1 drop grapefruit bitters

Combine all ingredients in a cocktail shaker with ice and shake to blend, then double strain into a Collins glass filled with ice. Top with chilled tonic water. Garnish with a Luxardo cherry.

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