- 1 1/2 ounce manzanilla sherry
- 1 ounce dry vermouth
- 1/2 ounce yellow Chartreuse (honeyed herbal liqueur)
- Dash of celery bitters
- Dash of orange bitters
- 1 lemon twist skewered on a pick with 1 olive, for garnish
How to make this recipe
In a mixing glass, combine the sherry, vermouth, Chartreuse and both bitters. Fill the glass with ice and stir well. Strain into a chilled coupe and garnish with the skewered lemon twist and olive.