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The Calamante



1 ½ ounces Douglas fir Epsolon Blanco*

½ ounce Dolin dry vermouth

½ ounce Luxardo maraschino liquer

½ ounce fresh lime


Combine ingredients with ice. Shake and double strain into a chilled coupe. No garnish.

* To make Douglas fir tequila
Steep 6 teaspoons of Douglas fir pine tips in blanco tequila at room temperature to taste, approximately 24 hours, then strain out and rebottle.