- 2oz gin (I used Tanqueray)
- 1oz Cynar
- 0.75oz freshly squeeze lemon juice
- 0.5oz maple syrup
- 3 dashes of Peychaud's Bitters
- Garnish: Expressed Blood Orange Peel
Stir the juice, syrup and bitters in a cocktail shaker until well incorporated. Add Cynar and gin, then some ice and shake vigorously for 10 seconds. Double strain (with a mesh) into a chilled coupe glass and garnish with the blood orange peel.