When I made this recipe the first time, I kiddingly described it as a “warm-up” cocktail—the one you have while you mix your “real” one—due to its diminutive size. It tops out at 3 ounces, including ice melt. But it’s a cocktail with history, created in Paris almost a century ago (when 3 ounces was a respectably sized drink) and named for a popular French Olympic tennis player believed to have frequented the restaurant where it was invented.

According to Difford’s Guide, the Lucien Gaudin first appeared in print in 1929 after winning the Honorary Cup at the Professional Bartenders Championship in Paris that year. Now you’ll find this recipe in quite a few places online, in many instances upsized to a more contemporary 4-5 ounces, but I embrace the chance to show it off true to the time of its invention, in an authentic Nick and Nora glass. In fact, sipping outdoors on a summer afternoon or evening, I prefer all of my ‘up’ cocktails in smaller portions and glasses, for the sake of finishing them before they warm up.

THE LUCIEN GAUDIN
1 oz London Dry gin
½ oz Campari
½ oz Cointreau
½ oz Dry vermouth

Stir the ingredients over ice, strain into a chilled Nick and Nora glass, and garnish with a peel of orange zest.