La Môme

1 12 oz Pisco, Campo de Encanto (rose-infused)
1 12 oz Dry vermouth, Dolin
1 t Grappa, Clear Creek Pinot Grigio
1 t Apricot liqueur
Stir, strain, up.
To make rose-infused pisco, add 5 tablespoons food-grade, dried pink roses to one liter of pisco. Let sit for 30 minutes to infuse, and strain.
Named for Edith Piaf's nickname.
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