Bar Chefs Jason Kosmas and Dusan Zaric, Employees Only bar

1 1/2 oz. lavender-infused gin (see note)
3/4 oz. Herbs de Provence vermouth (see note)
1/2 oz. Cointreau
orange twist

Combine all ingredients into a mixing glass, add ice and stir. Strain into a chilled cocktail glass, garnish with orange twist.

Note: Lavender gin is made by steeping dried lavender in one liter of gin for two days. Herbs de Provence vermouth is made by steeping Herbs de Provence in one liter dry vermouth for one day.

Next: Pisco Mora Cocktail