By Matt Grippo
We carried this classic cocktail variation over from our spring menu. Taking a classic Bijou Recipe and tweaking it slightly to lend better to aging. Petal and Thorn apertif wine is subbed in for Sweet vermouth and Genepy subbed for Green Chartreuse makes this cocktail lighter, brighter and much drier.
1.5oz City of London Gin
.75oz Petal and Thorn vermouth
2 dashes of Gran Classico
Combine all ingredients into stirring glass. Add ice, stir until chilled, pour into chilled coupe. Garnish with orange oil, discard peel.