This cocktail recipe is from the MIminashi Restaurant in Napa. This was their take on a Gold Rush-era classic. Unfortunately, the restaurant closed down in late 2020, but the cocktail will still live on. 

 

Yield 1 Cocktail

 

1½ oz. sweet vermouth

1 oz. gin

½ oz. maraschino liqueur

1 dash Angostura bitters

2 dashes orange bitters

Small zest of lemon

1 maraschino cherry

 

Add all the ingredients into a shaker with ice. Stir and pour into a glass. Garnish with lemon zest and a cherry. 

 

Sip and enjoy!