1 1⁄2 oz Apple brandy
1⁄2 oz Grenadine
1 pn Malic acid (3/4 g)
1 pn Citric acid (1/2 g)
1 ds Bitters, Scrappy's Lime
1 twst Lime peel (expressed and discard)
Instructions
Combine at room temperature and stir until acid is dissolved. Stir with cracked ice, strain, serve up, express and discard lime peel.
History
Inspired by Kevin Liu's Martini Sour. Malic acid has strong green apple notes.
Very nice. I didn't have the malic acid, so I doubled down on citric. Came out a touch too tart, but a tiny dribble of simple made it better. I imagine different grenadines affect the sweet/tart ratio quite a bit (I used Sonoma Syrups). Wish I wasn't out of Laird's 7 1/2 Yr. I bet the extra oakiness would play well here.