Combine all of the ingredients in an ice-filled shaker. Shake until chilled, then strain over ice into a goblet. Garnish.
Salted Red Onion SyrupPlace 2 cups of water and 1 cup of chopped red onions into a pot and add 1 tsp. kosher salt. Bring the mixture to a boil, then reduce the heat and simmer for 1 hour. The onions will give their color to the broth. Turn off the heat and let the mixture sit and cool for another hour to pull the rest of the color out of the onion. Strain the whole onion pieces out of the broth and add 1 3/4 cups white cane sugar (should be equal parts to the amount of broth). Stir until dissolved. The syrup will keep for 3 weeks in the refrigerator.
