Recipe: Lucien Gaudin, a citrusy cocktail from the Toronto Temperance Society

PREP TIME: 2 minutes
Serves 1

LUCIEN GAUDIN
1 oz gin, preferably Plymouth
½ oz Campari
½ oz dry vermouth
½ oz Cointreau

Stir all ingredients in a mixing glass with ice and pour into a classic coupe. Discard ice.

TIP
After you’ve made the cocktail, cut the peel off an orange, spray the oils over the glass and rub the rim with the rind. It creates a beautiful aroma.

OLIVER STERN
TORONTO TEMPERANCE SOCIETY
Oliver Stern was way ahead of the city’s current cocktail obsession when he started making Gilded Age libations in 2007. Even though half the bar menus in the city now include gimlets and greyhounds, Stern’s purism is largely why cocktail connoisseurs are happy to shell out $285 a year to join his Little Italy members-only club, the Toronto Temperance Society. He makes the Lucien Gaudin to the exact specifications of its 1920s recipe. It’s light, dry and citrusy—similar to a negroni, but less cliché.

Recipes developed by Victoria Walsh. Recipe photography by Ryan Szulc. Portrait photography by Raina and Wilson. Illustrations by Aleksandar Janicijevic. Interviews by Denise Balkissoon, Ariel Brewster, Andrew D’Cruz, Jennifer Goldberg, Matthew Hague, Claire Hastings, Bronwen Jervis and Simone Olivero.