![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_64,h_96,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
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']
![](http://tappecue.net/sessionImages/recipes/all-she-wrote-punt-e-mes-vermouth-cocktail.jpg)
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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License: CC BY-SA 3.0
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