Place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Build and stir

Fill a mixing glass or shaker with 1 cup of ice. Pour in 2 fl oz DOC Dry E Vermouth and 1 fl oz gin if using. Add 2 dashes of orange bitters. Stir gently with a bar spoon for 20–30 seconds until thoroughly chilled and slightly diluted.

Strain

Discard the ice or water from the chilled serving glass. Double-strain the mixture into the chilled coupe or martini glass to leave it crystal clear.

Finish

If using the lemon twist, express the oils over the surface of the drink by holding the twist skin-side down about an inch above the glass and giving it a quick pinch. Rub the twist along the rim and drop it in or discard according to preference.

Garnish & Cheese

Prepare olive skewer

Thread the 3 large pitted olives and 2 blue cheese-stuffed olives onto the cocktail pick or small skewer. Space them evenly so they rest across the rim of the glass or sit on a small side plate.

Plate the cheese

Place the 1/4 cup of shaved aged hard cheese on a small tasting plate. Drizzle 1/2 tsp extra-virgin olive oil over the cheese and finish with a pinch of freshly cracked black pepper and a pinch of flaky sea salt if using.

Serve

Lay the olive skewer across the rim of the glass or set it on the side plate. Present the cocktail alongside the small plate of shaved cheese so the diner can alternate sips and bites. The salty, savory olives and cheese complement the DOC Dry E Vermouth.