Rombauer Recipe

Chill glass

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Prepare garnish

Using a vegetable peeler or paring knife, cut a thin lemon twist (about 1/2" wide, 2–3" long). Set aside on a small plate.

If using a rinse: pour 0.25 oz of cognac or Averna into the chilled glass, tilt and swirl to coat the interior, then discard any excess (or leave a thin film).

Fill a mixing glass with the large ice cubes to the top to ensure proper chilling and dilution.

Add 2 oz dry gin, 0.5 oz dry vermouth, and 2 dashes of orange bitters to the mixing glass.

Stir the mixture with a bar spoon for 20–30 seconds (or about 15–20 full turns) until the outside of the mixing glass feels very cold and the liquid is properly diluted and slightly viscous. Avoid shaking to keep clarity.

Discard the ice or water from the chilled coupe/martini glass if you used ice water. Fine-strain the stirred cocktail into the chilled glass using a Hawthorne or julep strainer and a fine mesh strainer for maximum clarity.

Express the lemon twist over the surface of the cocktail by holding it with the peel side facing down and giving it a quick squeeze to release oils, then rub the rim of the glass with the twist and drop it into the cocktail or rest it on the rim.

Serve immediately. Expected drinking temperature is very cold; the cocktail should be clear, slightly viscous, and aromatic from the lemon oils and bitters.