Bulldog Ginito Recipe

Optional glass rim

If you want a lightly sweet rim, rub the serving glass's rim with a lemon wedge, then dip the rim into a shallow plate with superfine sugar. Set glass aside to dry briefly.

Add large ice cubes to a mixing glass or cocktail shaker to chill and slightly dilute the spirit while building the cocktail.

Pour 2 oz London dry gin, 0.5 oz dry vermouth, and 0.5 oz bitter orange liqueur into the mixing glass over the ice.

Add 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes of Angostura (or aromatic) bitters to the mixing glass.

Stir the mixture with a bar spoon for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted. If you prefer a brighter, more aerated texture, you may shake vigorously for 10–12 seconds and then strain into the glass; stirring will keep the drink clearer and silkier.

Strain the chilled mixture into the prepared serving glass over one large fresh ice cube or leave neat in a chilled coupe depending on presentation preference.

Express the oils of a grapefruit twist or lemon peel over the drink by holding the peel skin-side down above the surface and giving it a quick squeeze; then run the peel around the rim and drop it into the glass as garnish.

Serve immediately. Sip slowly to appreciate the bright citrus, herbal gin, and the bitter-sweet orange finish.