a thousand blue eyes

1 1/2 oz Noilly Prat Dry Vermouth
1/2 oz Tanqueray Gin
3/4 oz Lemon Juice
3/4 oz Simple Syrup
5 drop Orange Blossom Water
5 drop Bittermens Boston Bittahs (10 drop Bittermens Burlesque Bitters)

Shake with ice, strain into a double old fashioned glass filled with ice, and garnish with a lemon twist.

Two Wednesdays ago, I uncovered a recipe for a low proof or aperitif-style Sour that was served at the Cure in New Orleans circa 2012 called A Thousand Blue Eyes. The recipe was crafted by co-owner Nick Detrich, and he posted that recipe on the BarNotes app shortly after it appeared on the menu. With vermouth being more abundant than the gin in this Sour, it reminded me of Robert Vermeire's X.Y.Z. from Cocktails: How to Mix Them with added touches of orange blossom water and bitters (besides not including sweet vermouth in the mix) here.
In the glass, A Thousand Blue Eyes presented a lemon oil aroma that preceded a tart lemon balanced by sweet white wine sip. Next, the gin's juniper and other botanicals joined the lemon flavors and vermouth's herbal elements on the swallow with a rather floral orange blossom water finish.