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.”