3⁄4 oz Dry vermouth
1⁄2 oz Cassis
4 ds Lavender bitters
1 twst Lemon peel (expressed and discarded)
Stir and strain. Express lemon oils atop and discard peel.
Altered from the Parisian Cocktail published by Harry MacElhone, which had more vermouth and less gin.
Aaron Melendrez, Verlaine, Los Angeles
Gin, Dry vermouth, Cassis, Lavender bitters, Lemon peel