The Per Se

• 2 ounces Ciroc Vodka
• 1 ounce Pineau des Charentes
• Dash of Grand Marnier
• 1 gooseberry
• Twist of lime

1. Stir the vodka and the Pineau des Charentes together in a mixing glass, with ice, until chilled.
2. Strain into a cocktail glass that has been rinsed with Grand Marnier.
3. Garnish with gooseberry and lime twist (squeezed to release its oil)

ciroc vodka, grand marnier, gooseberry, lime

Taken from cooking.nytimes.com/recipes/7750 (may not work)