Port Townsend No. 2

• 1 1/2 ounces Old Tom gin, preferably Ransom
• 1 1/2 ounces Cocchi Vermouth di Torino (slightly bitter red vermouth)
• 3/4 teaspoon creme de noyaux (almond-flavored liqueur)
• Ice
• 1 lemon twist, for garnish

1. In a mixing glass, combine the gin, vermouth and creme de noyaux.
2. Fill the glass with ice, stir well and strain into a small chilled coupe.
3. Pinch the lemon twist over the drink and add to the coupe.

tom gin, cocchi, creme de noyaux, lemon

Taken from www.foodandwine.com/recipes/port-townsend-no-2 (may not work)