Ice cubes (see Cook's Note)
2 1/2 ounces London Dry gin, very cold
3/4 ounce dry vermouth
1 dash orange bitters
1 lemon (see Cook's Note)
If you have to use ice from a freezer dispenser, rinse the ice with clean water before using. Lemons are often coated with a food-grade wax which keeps them looking nice in the market bin while preventing drying. Because I don't like the idea of wax in my drink, I usually soak my lemons in hot water for 3 minutes, then rinse and dry before use.
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