gypsy rose

1 1/2 oz Gin (Bombay Dry)
1/2 oz Apple Brandy (Laird's Bonded)
3/4 oz Dry Vermouth (Noilly Prat)
1/4 oz Raspberry Syrup
1-2 dash Peychaud's Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist. Originally, I made this with 1 dash Peychaud's but an Instagram follower tried it and recommended 2 dashes.

Two Fridays ago, I spied the raspberry syrup bottle in the fridge and was reminded of the mashup of Negroni and a Clover Club from a few nights before. The bottle was next to the dry vermouth which got me thinking of a Martini, and then I split the gin with apple brandy akin to the Pink Lady. The raspberry syrup also made me think of the Florodora which put me on a Zigfeld Follies naming theme; I dubbed this one the Gypsy Rose after Rose Louise Hovick's stage name when she was a burlesque entertainer and Zigfeld Follies girl in the 1930s.This mashup of the Clover Club, Pink Lady, and Martini began with a lemon, berry, apple, and pine bouquet. Next, red fruit on the sip frolicked into gin, orchard fruit, pectin richness, and anise on the swallow.