The apple juice's subtle smoothness perfectly complements the complexity of the Cointreau Noir, perfumed with a touch of aromatic bitter.
Stir over ice and garnish with slices of apple.
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A resurrected favorite, this cocktail first appeared in the Savoy Cocktail Book in 1930. The author, Mr. Craddock, recommended it to be taken before 11 a.m., or whenever steam and energy are needed.