What with the ruby coloured Jack Rose, and summer days, I have been experimenting and enjoying some Sour Apple cocktails. The Sour Apple seems to work well with Bianco Vermouth, one of my favourite herb based liquors.
Place your cocktail glass or glasses in the freezer, and fill your shaker three quarters full with ice.
Two parts Applejack, I used a sour apple schnapps (which is actually not so sour)
One and a half parts Bianco Vermouth
One part Cointreau or Triple Sec..
Shake vigorously, until the shaker is frosty and pour into your chilled glasses. Garnish with a slice of fresh apple if you wish, or serve as is, which is my preference.