The Kitchn‘s Leap Year Cocktail
2 ounces London Dry gin
3/4 ounce orange liqueur
1/2 ounces sweet vermouth (try with Punt e Mes)
About 1/8 ounce lemon juice
Add ingredients to a mixing glass. Fill the glass with ice cubes and stir for about 30 seconds. Strain contents into a chilled cocktail glass.
- Many versions of this recipe call for shaking, which makes sense given there is a non-spirituous ingredient. But there’s so little lemon juice, I find shaking unnecessary. You just want the faintest hint of citrus — the squeeze of a wedge or a bar spoon’s worth.
- Made with Punt e Mes, a sweet vermouth made with bitter chinchona bark, this version of the Leap Year is punchy and sweet up front, and then finishes with flavors of bitter herbs and orange peel.