3/4 oz Gran Classico (1 oz Campari)
3/4 oz Carpano Antica (1 oz Dolin Sweet Vermouth)
3 dash Orange Bitters (Regan's)
Stir with ice and strain into a glass with an ice cube or two. Garnish with a lemon twist.
After the Louis Special, I turned to a newer creation, the Haberdasher, from the The Art of the Shim book. The recipe was crafted by Josh Harris and Scott Baird of the Bon Vivants in 2011 as the house aperitif for Trick Dog in San Francisco. I was intrigued for it came across like a Sherry Negroni that decreased the gin's proofy punch via use of a lighter yet flavorful fortified wine.