from Thomas “T” Leggett of The Roosevelt, Richmond, VA
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.