1½ oz (45 ml) Long Table London Dry Gin
1½ oz (45 ml) Lemongrass- Infused Vermouth
2 dashes Bittered Sling Cascade Celery Bitters
lime zest, for garnish
- Add ingredients to a mixing glass, stir and strain into a chilled glass. Garnish with lime zest.
- To make LEMONGRASS-INFUSED VERMOUTH: In a saucepan over low heat, simmer 1 chopped stock of lemongrass and 1 cup (250 ml) dry vermouth for 5 minutes, until fragrant. Strain into resealable container and let cool. Can be refrigerated for up to 1 month.