1 t Lemon peel (Grated zest)
1 1⁄2 oz Añejo tequila
1 oz Dry vermouth
1 twst Lemon peel (as garnish)
Put the lemon zest in a mixing glass and fill it with cubed ice. Add the remaining ingredients and stir for 10 seconds. Double-strain into a chilled cocktail glass and add the garnish.
Adapted from a recipe by Bas Verhoeven, Door 74, Amsterdam.
Añejo tequila, Dry vermouth, Maraschino Liqueur, Lemon peel