- 1 1/2 ounces Old Tom gin, preferably Ransom
- 1 1/2 ounces Cocchi Vermouth di Torino (slightly bitter red vermouth)
- 3/4 teaspoon crème de noyaux (almond-flavored liqueur)
- 1 lemon twist, for garnish
How to make this recipe
- In a mixing glass, combine the gin, vermouth and crème de noyaux. Fill the glass with ice, stir well and strain into a small chilled coupe. Pinch the lemon twist over the drink and add to the coupe.