under lock and key

1 1/2 oz Bols Genever
3/4 oz Sweet Vermouth (Alessio)
1/2 oz Crème de Peche de Vigne (Briottet)
1 dash Angostura Bitters

Stir with ice, strain into a coupe glass, and garnish with an orange twist.
After my shift two Fridays ago, I turned to Jordan Felix's Under Lock and Key that he created at Portland's Clyde Commons. I uncovered the recipe in the Bols Bartending's Traveling Cocktail Book 2013 collection, and I was hoping that peach liqueur would work as well as rhubarb syrup did in the Old New York Cocktail. Once prepared, the orange twist oils brightened up the Genever's malt on the nose. Next, the sip was filled with the sweet vermouth's grape, and the swallow offered an intriguing Genever transitioning into peach effect with a hint of spice on the finish.