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Photo by Anjali Pinto
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Dry vermouth takes the driver’s seat in this inverse martini from Paul McGee.
2 oz. dry vermouth
1 oz. gin
1 dash Regans’ orange bitters
Ice cubes
Tools: mixing glass, barspoon, strainer
Glass: coupe
Garnish: lemon coin
Combine all ingredients in a mixing glass, stir with ice cubes for 30 seconds and strain into a chilled glass. Twist the orange zest over the drink and use as garnish.
Paul McGee, RPM Italian, Chicago
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