The combination of applejack and Lillet Blanc creates a gin cocktail that’s “fruity yet tart,” says Élephante Beach House bar manager Julien Calella.
1 oz. London Dry gin
¾ oz. Lillet Blanc
¾ oz. fresh lemon juice
½ oz. applejack
½ oz. simple syrup (1:1)
Tools: shaker, strainer, fine strainer
Garnish: lemon wheel, rosemary sprig
Combine all of the ingredients in shaker, add ice, and shake vigorously. Fine strain into a chilled coupe and garnish.
Julien Calella, Élephante Beach House, Los Angeles
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