This gin cocktail plays off Jamie Boudreau`s Golden Ration for cocktails: 1 1/2:3/4:1/4 but here he reduces the amount of vermouth to 1/2 ounce. To cut the sweetness of the Gold Wasser (not schlager) ever so slightly, Jamie utilizes a simple technique using lemon zest.
How to make the King`s Elixir Cocktail
1 1/2 oz (45 ml) gin
1/2 oz ( 15 ml) Dolin Blanc vermouth
1/4 oz (8 ml) Gold wasser
2 dashes The Bitter Truth Celery Bitters
Stir ingredients with ice. Spritz oil of large lemon zest over chilled coupe. Add zest to glass. Strain cocktail into glass then remove lemon zest.