The word tonnelier refers to an artisan who makes and repairs barrels, specifically those used for winemaking. In this cocktail, we aim to keep the cherry-aged profile of the vermut front and center. Absinthe adds atmospheric intensity, while gin maintains a level of elegance behind the scenes.
- 2 ounces Fred Jerbis Vermut 16 Cherry Barrel
- 1 ounce Roku Gin
- ½ ounce INTHIUM 35 Absinthe
- Orange peel, for garnish
- Combine the vermut, gin, and absinthe in a shaker over ice and stir gently.
- Strain into a coupe glass and garnish with the orange peel.