Suppressor No. 1

Adapted by StarChefs.com
February 2012
Yield: 1 Cocktail

INGREDIENTS:

1 ounce Dolin dry vermouth
1 ounce Cocchi Americano
1 ounce Pedro Jimenez Sherr
8 drops Bittermens Hopped Grapefruit bitters
2 barspoons lemon juice
orange peel
Sprig of mint

METHOD:

Build the cocktail over crushed ice in a Julep cup; garnish with orange peel and a sprig of mint.