1/2 oz Cointreau
1/2 oz Campari
1/2 oz Noilly Prat Dry Vermouth
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
For my after dinner cocktail at Rendezvous, Scott Holliday wanted to make me a drink that his sous-chef Ben came up with. It was a take on the Lucien Gaudin Cocktail that they found in Ted Haigh's Vintage Spirits and Forgotten Cocktails where the gin was substituted for an aged rhum agricole. Lucien Gaudin was a famous fencer in the 1920's, and they named the variation the Defensio after the Latin root for fencing.