Ingredients

• 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

Instructions

1. 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.
2. 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.