A vintage cocktail that has been unearthed. This one is named after a French fencing champion! It balances out the dry herbal notes of gin and dry vermouth with some Cointreau and Campari. One of my go-tos for an elegant, boozy cocktail when I want something sweeter than a martini but drier than a Negroni (an important niche to fill!). —fiveandspice
Stir all the ingredients with ice until well chilled and diluted, about 30 seconds (yes, you can count one one-thousand, two one-thousand in your head while you stir). Strain into a coupe. Hold the piece of lemon peel in your fingers and roll it between them over the top of the cocktail, expressing the citrus oil onto the cocktail. Discard the lemon peel and drink.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.