Paez recipe

Invented by Sam Ross, bartender at Little Branch, in NYC. Featured in the New York Times Sunday Styles section on July 31, 2005.


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2 1/2 oz gin
1/2 oz dry vermouth
6 dashes bitters
1 pinch sea salt

Stir ingredients with ice and strain into a chilled cocktail glass. Garnish with a lemon twist, and serve.



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