Ingredients:
1.50oz raspeberry infused dry vermouth
0.50oz blanc vermouth
0.50oz Plymouth gin
0.25oz sloe gin
0.25oz affino limon
2 dashes orange bitters
1 dsh peychaud
Method:
Add all ingredients to a mixing glass filled with ice and stir for 30 seconds.
Strain into chilled coupette.
Garnish:
Lemon zest.