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Author Notes: 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
- 1 ounce London dry-style gin
- 1/2 ounce Dolin dry vermouth
- 1/2 ounce Cointreau
- 1/2 ounce Campari
- A strip of lemon peel with no zest
- 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.
- This recipe is a Community Pick!
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