High Street Cocktail

1 12 oz Gin
12 oz Bianco Vermouth, Dolin
12 oz Apricot liqueur, Giffard
14 oz Lemon juice
3 ds Peychaud's Bitters
2 ds Ascorbic Acid (solution)
1 twst Lemon zest (as garnish)
Instructions
Stir (yes: stir), strain, rocks, garnish.
Notes
I substituted acid phosphate for the ascorbic. The idea is to up the acidity without citrus.
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