Triangulo de Jerez
1 1/4 oz. Tanqueray TEN, 1 oz. Dolin Blanc Vermouth, 3/4 oz. Manzanilla Sherry, 1 dash orange bitters, Lemon twist. Pour Tanqueray, Manzanilla and Vermouth over ice in a mixing glass. Stir thoroughly to chill. Strain over ice in a rocks glass and zest lemon oil from wide lemon peel over top of glass.