Arsenic and Old Lace

Ingredients

• 2 oz Gin
• 0.75 oz Dry Vermouth
• 0.25 oz Crème de Violette
• 2 dash Orange Bitters

Method

1. Chill a coupe. If desired, lightly mist or rinse it with absinthe, discarding excess.
2. Stir the gin, dry vermouth, crème de violette and orange bitters with ice until cold.
3. Strain into the prepared coupe. Optionally express a lemon peel over the surface.