3's away

1 1/2 oz London Dry Gin (Beefeater)
3/4 oz Calvados (Boulard VSOP)
3/4 oz Cocchi Americano
5 leaf Mint

Stir with ice, strain into a cocktail coupe, and garnish with grapefruit oil.
After getting home from my work bar shift two Thursdays ago, I reached for Food & Wine: Cocktails 2015 and found the 3's Away. The recipe was crafted by once-Boston now-San Francisco bartender Chad Arnholt at Trick Dog. Chad created this combination for a guest who had a stomachache and wanted something mint and citrus noted without the acidity of the juice. Once prepared, the 3's Away proffered a grapefruit and mint aroma. Next, apple and citrussy wine on the sip gave way to gin, mint, and more apple notes on the swallow.