This lovely gin cocktail from Jackson Cannon of Boston’s Eastern Standard features his homemade rosé vermouth.
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2 ounces Plymouth Gin
3/4 ounce Rosé Vermouth (see Note)
1/4 ounce Luxardo Maraschino Liqueur
1 maraschino cherry
How to Make It
In a mixing glass, stir the gin with the vermouth and maraschino liqueur. Add ice and stir again until the drink is chilled. Strain into a martini glass and squeeze the orange peel over the cocktail; discard the peel. Garnish the drink with the cherry.