Ingredients
- 30 ml Gin
- 15 ml Campari
- 15 ml Triple sec
- 15 ml Dry vermouth e.g. Noilly Prat, Dolin Dry
- Garnish Orange peel
Preparation
- Stir all ingredients with ice.
- Strain into a chilled coupe glass. Don't know how? Pour the drink through a strainer (or the built-in strainer on your shaker) to catch the ice and any solids.
- Garnish with orange peel. Use a peeler or knife to cut a wide strip, avoiding the white pith. Twist it over the drink to release the oils, then drop it in.
Origin Story
The Lucien Gaudin cocktail is thought to have been named after a French fencer and dates back to the 1920s. It reflects the era's fascination with gin-based drinks and the growing popularity of vermouth.
