Shake all ingredients with ice and strain into a chilled coupe. Garnish with a flamed orange peel.
Optional variation: If using egg white, dry shake first, then shake with ice. Strain into a chilled coupe and garnish with 3 drops of Angostura bitters.
Aromatic and balanced, the Vermeer opens with the floral complexity of gin and maraschino, brightened by citrus and subtly sweetened with agave. Rhubarb bitters lend a delicate tartness and depth. The flamed orange adds warmth, while the optional egg white variation creates a velvety texture with a more savory finish.
For gin, a London Dry works best—The Botanist is ideal for its floral and herbal qualities. Grapefruit and lime can be adjusted to taste for more brightness or bitterness.
Created during a teambuilding cocktail-making class, the Vermeer was a spontaneous experiment I named after my favorite Dutch Golden Age painter Johannes Vermeer, known for his use of light and layered depth—qualities mirrored in the drink's delicate balance and aromatic complexity. Inspired by both classic sour structures and modern bitters, it reflects a harmony of tradition and personal flair.
