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

1. In a mixing glass, combine the gin, vermouth, water, maraschino liqueur, verjus, bitters and absinthe.
2. Fill the glass with ice and stir well.
3. In a ramekin, combine the cassia chips and dried lemon peel.
4. Carefully light them with a long-handled match.
5. The spices will start to smoke.
6. Invert a white wine glass over the ramekin and allow the smoke to season the inside of the glass for 20 to 30 seconds.
7. Strain the drink into the prepared wineglass.
8. 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)