Martini Sour

2 oz Gin
1 oz Dry vermouth
1 oz Simple syrup (1:1)
1 pn Tartaric acid powder (1 g)
1 pn Wine tannin (scant, optional)
1 twst Lemon peel (or orange)
Combine at room temperature, stirring to dissolve acid. Once dissolved, stir with ice and strain into a chilled coupe. Twist and discard an orange or lemon peel.
Liu: "What I did was increase the pH of the dry vermouth until it got to around the acidity of lemon or lime juice (2.3 ish pH) and then mixed a standard 4:2:1 Daiquiri ratio. I then added simple syrup until the drink tasted more 'neutral' as a result of mutual taste suppression."
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