“Avèze has a great weight to it,” says Toby Maloney of the gentian root-based liqueur. “It’s round and unctuous and brings gravity and heft to cocktails.” Here, he uses it in a simple, stirred combination of gin, Dolin Blanc and a dash of Peychaud’s bitters. “[Avèze] is a wonderful foil for the botanicals in gin,” he explains.
Toby Maloney, Loverboy | New York
- 1 1/2 ounces gin, preferably Citadelle
- 1 ounce Dolin Blanc
- 1 ounce Avèze
- 1 dash Peychaud's
Garnish: expressed lemon peel
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a rocks glass over ice.
- Garnish with an expressed lemon peel.