dash Dry Vermouth (1 oz Noilly Prat)
dash Cointreau (1/4 oz)
dash Picon Bitters (1/4 oz Amer Picon)
Stir with ice and strain into a cocktail glass.
Two Sundays ago, I ventured into Pioneers of Mixing at Elite Bars: 1903-1933 and ended up in their gin section. There, I spotted the Clark Street that appeared like a cross between the Montmarte and the Joy Division as an orange-driven gin Brooklyn variation. Indeed, the book also contains a similar apricot-Picon recipe called the Montana that I had made earlier in the year.