capricious

1 1/2 oz Gin (Beefeater)
1/2 oz St. Germain (St. Elder)
1/2 oz Dry Vermouth (Noilly Prat)
2 dash Peychaud's Bitters

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
Two Tuesdays ago, I chose the Food & Wine: Cocktails section of my library and pulled out the 2012 edition. In the Martini and riffs section curated by Eric Alperin of the Varnish, he presented his Capricious that he created for a St. Germain party at Tales of the Cocktail 2008. The combination reminded me of John Gertsen's Means of Preservation that utilized celery bitters instead of Peychaud's. Once prepared, the Capricious welcomed the nose with lemon, anise, and floral aromas. Next, a melon note with a hint of mango-peach on the sip turned towards juniper, cherry, anise, and grapefruit flavors on the swallow.