by Morten Krag – The Cocktail Blog
Ingredients
- 60mL Dry Gin
- 15mL Dry Vermouth
- 5mL Lillet Blanc
- 5mL Yellow Chartreuse
- 1 bsp. ODK Falernum Syrup
- 2-4 drops Stillabunt “Viginti Unus” bitters
Stir with plenty of Ice
Strain into a chilled coupe
Express lemon oil over the drink
Garnish with dehydrated lemon
