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
Tools: mixing glass, barspoon, strainer
Garnish: lemon peel
Combine all ingredients in a mixing glass, stir with ice for 30 seconds and strain into a chilled glass. Twist the lemon zest over the drink and use as garnish.
Paul McGee for RPM Italian, Chicago