Claire Sprouse zeroes in on Braulio’s “woody aromatics” for her warming Martini variation, the Alpine Apple. The abundant apple orchards prevalent in the northern regions of Italy near the Swiss border inspired her to reach for Pommeau, a French aperitif made from fresh apple juice and apple brandy. Yet Braulio’s prominent alpine aromatics still act as its cornerstone. Braulio is an amaro that can transition from day to night in cocktails,” says Sprouse. “From crisp sours to more belly-warming drinks.”
- 1 3/4 ounces gin, preferably Neversink Spirits
- 3/4 ounce Lemorton Pommeau de Normandie
- 1/2 ounce Braulio
- 2 dashes orange bitters
Garnish: thin slice of apple, mint sprig
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe glass.
- Garnish with an apple slice and a mint sprig.