About this Cocktail
One of my favorites. This cocktail is from David Shenault in Portland via Jim Meehan's The PDT Cocktail Book.
2 oz Old Tom gin (Ransom)
1 oz blanc vermouth (Dolin)
1 barspoon St. Germain
1 dash celery bitters (The Bitter Truth)
Grapefruit peel garnish
Stir ingredients in a mixing glass over cracked ice. Strain into a chilled coupe, express the grapefruit peel over the drink, and garnish.
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