This drink can be repurposed in a half-dozen ways: pour it over ice and top with tonic or stir it with ice and strain it neat; build the drink in a rocks glass or shake it with simple syrup and a whole egg for a flip, or mix in a fruity vinegar for a shrub. They all work on this understated, refreshing drink. —Nigel
Lilllet Rouge (use sweet vermouth if you need to, reduce to 1 oz)
Stir the liqueurs and bitters in a mixing glass for 30 seconds.
Strain into a rocks glass with one large ice cube. Top with a lemon twist.
See what other Food52ers are saying.