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The recipe from page 37 of the Bartender's Guide:
1/2 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Gin (Booth's)
1 1/2 teaspoon Triple Sec (LeRoux)
1/2 teaspoon Sweet Vermouth (Dolin)
Stir with ice and strain into cocktail glass. Add a twist of lemon peel.
This was a very nice drink.
Cheers!
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