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Home > Restaurants > Recipes > The Haze

The Haze

Served at: Fatty Crab
Photo by Danny Kim
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Ingredients

2 lemon twists
1 1/2 oz. Tanqueray Rangpur gin
1 oz. Lillet blanc
1 teaspoon plus 1/4 oz. Luxardo maraschino
1/8 oz. Rothman & Winter crème de violette

Instructions

In a mixing glass, place two lemon twists skin-side down and combine with 1 1/2 oz. Tanqueray Rangpur gin, 1 oz. Lillet blanc, 1 teaspoon plus 1/4 oz. Luxardo maraschino, and 1/8 oz. Rothman & Winter crème de violette. Stir with ice 45 times and strain into a rocks glass over large spherical ice cubes. Garnish with brandied cherries and a skewered orange peel. (Published 2011)
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