Genever, the malty, slightly sweet cousin of London Dry gin, meets with a splash of vermouth, the bittersweet bite of fresh grapefruit and bitters in this cocktail from Portland barman Doug Derrick.
3/4 oz. genever
1 1/2 oz. blanc-style vermouth
1 oz. fresh grapefruit juice
1/2 oz. Peychaud’s bitters
Tools: mixing glass, barspoon, strainer
Glass: cocktail or coupe
Garnish: lemon peel
Combine all ingredients in a mixing glass and stir with ice. Strain into a chilled glass and garnish.
Doug Derrick, Nostrana, Portland, Oregon