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Tiberio Recipe

Inspired by Nola

Time10m

Serves1

Make Tiberio Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail Base

1 oz Dolin Dry vermouth (or dry vermouth of choice)2 oz Gin (London Dry or contemporary style)1/2 oz Lillet Blanc (or Cocchi Americano as a substitute)1/4 oz Maraschino liqueur2 dashes Orange bitters

Garnish & Finish

1 piece Lemon peel (large piece for expressed oils and twist)1 piece Luxardo cherry (or good quality maraschino cherry)6 cubes Ice

Method

Cocktail Preparation

Chill glass

Place a coupe or chilled cocktail glass in the freezer for a few minutes or fill it with ice water while you prepare the drink to ensure the cocktail stays cold.

Combine ingredients

In a mixing glass add 6 ice cubes, then pour in 2 oz gin, 1 oz dry vermouth, 1/2 oz Lillet Blanc, and 1/4 oz maraschino liqueur. Add 2 dashes of orange bitters.

Stir

Stir the mixture with a bar spoon for 20–30 seconds (about 20–30 full strokes) until well chilled and properly diluted. The mixing glass should feel very cold to the touch.

Prepare glass & garnish

Discard the ice or water from the chilled cocktail glass. Express the oils from the lemon peel by holding it over the glass skin-side down and giving it a sharp twist so the oils spray over the surface, then rub the peel around the glass rim and set it aside.

Strain & finish

Using a julep or Hawthorne strainer, double-strain the cocktail from the mixing glass into the chilled coupe. Drop one Luxardo cherry into the drink for a touch of color and aroma.