Well, after the experience in Phu Quoc, it was only a matter of time before I started mixing fish sauce in my cocktails. I've struck out on finding Red Boat (a superior quality fish sauce from Phu Quoc) around town, but tonight I finally got my shipment of the new Blis barrel-aged version. There's one particular drink that sticks out when I think about the power of salt, and that's the Campari "Martini". So, I came up with this:

Campari "Martini" 2.0 (aka Martini Wharf)

1 3/4 oz Campari
1/4 oz Fish Sauce
Stirred over cracked ice and strained into a coupe.
Garnished with heavy orange oil (3 swaths of orange peel expressed over the glass, one dropped in).

Flavor wise this was pretty great. The orange oil was a must to mask the funky fish nose.