Vermouth Royale

2 oz. A.G. Perino Dry Vermouth

½ oz. crème de cassis

3 oz. Gruet Brut

½ lime, cut into wedges

2 lemon peels

½ tsp. granulated sugar

Small pinch of flaky sea salt

Combine lime wedges, one of the lemon peels, sugar and salt in a cocktail shaker. Lightly smash with a muddler.

Add A.G. Perino Dry Vermouth, crème de cassis and ice to the cocktail shaker. Shake until very cold.

Strain into a Collins glass filled with ice and top with Gruet Brut. Garnish with lemon peel.