1/2 oz Carpano Antica Sweet Vermouth (Cocchi)
1 tsp Green Chartreuse
1 tsp Luxardo Maraschino
Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.
For a nightcap after Trina's Starlite Lounge, I decided to make a drink I spotted in Tom Sandham's World's Best Cocktails called the Dueling Banjos. The recipe was created by Damian Windsor of Los Angeles' Roger Room and seemed like it would be a good transition from the Last Word variation I had with its shared Green Chartreuse and Maraschino ingredients.