Pour Ma Gueule (For My Mouth)
- 1 1/2 ounces London dry gin
- 1 1/2 ounces French dry vermouth, such as Dolin
- 1 1/2 ounces cold water
- 1/4 ounce maraschino liqueur
- 1/4 ounce chilled verjus (see Note)
- 3 dashes of orange bitters
- 2 dashes of absinthe verte
- Ice
- 1 tablespoon cassia chips (see Note)
- 1 teaspoon minced dried lemon peel
- 1 lemon twist
- 1 grapefruit twist
- In a mixing glass, combine the gin, vermouth, water, maraschino liqueur, verjus, bitters and absinthe.
- Fill the glass with ice and stir well.
- In a ramekin, combine the cassia chips and dried lemon peel.
- Carefully light them with a long-handled match.
- The spices will start to smoke.
- Invert a white wine glass over the ramekin and allow the smoke to season the inside of the glass for 20 to 30 seconds.
- Strain the drink into the prepared wineglass.
- Pinch the lemon and then the grapefruit twists over the drink and discard them.
gin, cold water, maraschino liqueur, orange bitters, cassia chips, lemon peel, lemon twist
Taken from www.foodandwine.com/recipes/pour-ma-gueule-my-mouth (may not work)