Dunham Trutina Recipe

Chill the glass

Place your coupe or Nick & Nora glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink so it is nicely chilled when you strain.

Combine ingredients

In a mixing glass add 2 oz London dry gin, 0.5 oz blanco mezcal, 0.75 oz dry vermouth, 0.25 oz Lillet Blanc, 0.25 oz Luxardo Maraschino, 2 dashes Angostura bitters and 1 dash orange bitters.

Add ice and stir

Fill the mixing glass with plenty of large ice. Stir gently but thoroughly with a bar spoon for 30–45 seconds until the liquid is well chilled and slightly diluted (mix should reach about 10–12°F lower than starting temperature).

Prepare glass and strain

Discard the ice or water from the chilled glass. Strain the stirred cocktail into the chilled coupe through a Hawthorne or julep strainer, leaving any small chips of ice behind.

Express the oils of a lemon twist over the surface of the cocktail by holding the twist skin-side down about 2–3 inches above the drink and giving it a firm squeeze, then rub the rim with the peel and drop it into the glass.

Optional: For a faint smoky-salty accent, lightly wet the edge of the twist and dip it into a small pinch of smoked sea salt before placing it on the glass (or sprinkle a micro pinch on the surface).

Serve immediately. The Dunham Trutina is a refined, slightly smoky, herbal-citrus spirit-forward cocktail meant to be sipped slowly.