This cocktail by Andra Johnson, a bartender at Bresca in Washington, D.C., and co-founder of DMV Black Restaurant Week, is the lovechild of a Vesper and an Aviation. Using Salers instead of the Lillet in a Vesper lends a spicy note, while vodka gives textural richness that offsets gin, which can be astringent and lean. “By using a grain spirit that has more viscosity, it coats the palate, leaving behind a lingering finish instead of a quick, dry one,” says Johnson.
This recipe originally appeared as part of “Use Vodka to Boost the Flavor and Body of Your Cocktails. This Is How You Do It.”
Add all ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a skewered brandied cherry and half-moon lemon peel.