For My Dismay

Adapted by StarChefs.com
April 2014

INGREDIENTS:

¼ ounce Velvet Falernum
½ ounce Suze Gentian Liqueur
¾ ounce Dolin blanc vermouth
1½ ounces Macchu Pisco
grapefruit peel

METHOD:

In a mixing glass with ice, stir together Velvet Falernum, Suze Gentian Liqueur, vermouth, and Pisco. Strain into rocks glass with ice. Garnish with grapefruit peel.