Kenny Jackson named this drink after his Gemini heritage. Vya vermouth, which is made in California, is his favorite brand for this particular cocktail, but you can substitute other varieties as well. He says using crushed ice (as opposed to cubes) is crucial.
Recipe information
Yield
makes 1 cocktail
Ingredients
1/2 ounce dry vermouth
1/2 ounce sweet vermouth
Light dash of Herbsaint
Twist of lemon, for garnish
Preparation
Place all the ingredients (except the lemon) and a scoop of crushed ice in a cocktail shaker. Shake vigorously and serve in a chilled rocks glass, garnished with the lemon.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
