This was served by bartender Jim Meehan of PDT in New York at the 2007 Spirited Dinner at Anatole in New Orleans during Tales of the Cocktail.
1 ounce Plymouth gin.
3/4 ounce Absolut Vanilia.
3/4 ounce Lillet Blanc.
3/4 ounce fresh lemon juice.
Add all of the ingredients toa mixing glass, then fill with ice. Shake and strain into a chilled coupe or martini glass. Garnish with an orange twist.
The dish: Curly endive salad with Belgian goat cheese and vanilla-infused vinegar.