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2 ounces pisco
¾ ounce Aperol
¾ ounce simple syrup
½ ounce lemon juice
½ ounce grapefruit juice
Pour a splash of kirsch into a Collins glass, then roll around to coat the glass. Pour out the kirsch, then place the glass in the freezer to chill.
In an ice-filled cocktail shaker, combine the remaining ingredients. Shake, then strain into the chilled glass. Garnish with the grapefruit twist.
Adapted from "The PDT Cocktail Book" by Jim Meehan (Sterling Epicure, 2011)
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