A Martini variation with a touch of Granny Smith tartness inspired by my grandma Jane's favorite cocktail The swap of Blanc/Bianco vermouth for the more traditional dry gives sweetness and softer botanical notes while the Leopold Sour Apple gives a hint of tartness without adding citrus 2.25 oz Gin (since the availability of the pictured Four Pillars/K&L Faultline Gin is relatively limited, best sub might be Four Pillars Rare Dry) .5 oz Blanc/Bianco vermouth (Dolin, Carpano Bianco, etc) .25 oz Leopold Bros Sour Apple Liqueur 2 dashes Crude Rizzo Bitters (rosemary/grapefruit/pink peppercorn; best sub might be Scrappy's Lime) Stir with ice, strain into chilled coupe. Garnish with a lemon twist