What we're sipping this week - the Lucien Gaudin

We get asked all the time what we drink at home, so we thought we'd start sharing!  Most of the time it's coffee, quite frankly.  And - speaking for myself only on this one - I (Emily) am a weirdo and I like to carry around a big glass of fizzy water with apple cider vinegar in it to sip.  But, we do make ourselves cocktails, you know, now and then.

I've been trying out a number of recipes from the Death & Co cocktail book in the last couple of weeks.  Death & Co is a rather famous bar in NYC that makes extraordinary cocktails with extraordinary care and interesting ingredients, and even in our embarrassingly well-stocked home bar I often don't have what I need to try out one of their recipes.  This one, however, is made with relatively easy to get ingredients (and versatile ones that it's great to have on hand anyway because they go into all sorts of great cocktails).  The Lucien Gaudin is apparently a vintage cocktail recipe that they dusted off and put into rotation.  I'm glad they found it!  It's a boozy but balanced cocktail that is a little sweet, a little bitter, a little fruity, and nicely herbal.

The Lucien Gaudin

• 1 1/2 oz Boreal Juniper Gin
• 1/2 oz Dolin Dry Vermouth
• 1/2 oz Campari
• 1/2 oz Cointreau

Stir all the ingredients with ice until well chilled (it will probably take around 30 seconds), then strain into a cocktail coupe (or martini glass).  Garnish with a twist of lemon peel.