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Lucien Gaudin

Equal parts gin, Campari, Cointreau and dry vermouth — bitter, orange and herbal in one cold glass. A pre-war French aperitif named for an Olympic fencer.

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Ingredients

• Gin — 22 ml
• Campari — 22 ml
• Cointreau — 22 ml
• Dry Vermouth — 22 ml
• Orange peel

Preparation

1. Add gin, Campari, Cointreau and dry vermouth to a mixing glass with ice.
2. Stir 20–30 seconds until well chilled.
3. Strain into a chilled cocktail glass.
4. Garnish with an expressed orange peel.

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