Kim Haasarud / June 2007
This recipe originally appeared in Going with the Flow.
Created for Noé Restaurant at the Omni Los Angeles Hotel at California Plaza.
• 2 oz. Laird's applejack
• 1/2 oz. Berentzen apple liqueur
• 1/2 oz. sweet vermouth
• Dash of bitters
• 3 skewered griottines (kirsch-soaked cherries)
Combine first 4 ingredients in a cocktail shaker with ice; stir for 25 seconds; strain into chilled Martini glass. Garnish with skewered cherries.