Last year, I complimented it with dry vermouth, so I decided to try it with sweet vermouth instead. Again, it’s soft and elegant with a little vanilla note that’s rich without being too candy.
Penthouse and Attic
- 2 oz dry gin
- 1/2 oz sweet vermouth (Carpano Antica)
- 1/4 ouzo (Metaxa)
- 2 dashes Regans’s No. 6 Orange Bitters
SOURCE: ROWEN, FOGGED IN LOUNGE