This cocktail by Andra Johnson, a bartender at Bresca in Washington, D.C., and co-founder of DMV Black Restaurant Week, is the lovechild of a Vesper and an Aviation. Using Salers instead of the Lillet in a Vesper lends a spicy note, while vodka gives textural richness that offsets gin, which can be astringent and lean. “By using a grain spirit that has more viscosity, it coats the palate, leaving behind a lingering finish instead of a quick, dry one,” says Johnson.
- 1 1/2 oz Opihr gin
- 1 oz Republic Restoratives Civic vodka
- 1/2 oz Salers gentian apéritif
- 1/2 oz Crème de violette
- 2 dashes Lemon bitters
- Garnish: Brandied cherry
- Garnish: Lemon peel
Add all ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a skewered brandied cherry and half-moon lemon peel.