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All She Wrote

['2 1/4 cups chilled Punt e Mes', '1 cup plus 2 tablespoons dry vermouth (such as Dolin)', '6 tablespoons maraschino liqueur', '3 tablespoons pamplemousse (grapefruit) liqueur (such as Combier or Giffard)', '4 teaspoons Peychaud’s bitters', 'TO SERVE: Flaky sea salt']

At least 2 hours before serving, make the batch. Use a small funnel to pour Punt e Mes, dry vermouth, maraschino liqueur, pamplemousse liqueur, and bitters into a 1-liter swing-top bottle. Seal well, gently turn to mix, and refrigerate.
To serve, turn bottle gently end over end to mix. Place a large ice cube in each rocks glass, then pour in cocktail. Give each drink one gentle stir before serving. Garnish with a small pinch of salt.

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