Citrus, aromatic, woodsy
Elegance and refinement define this cocktail, a natural pairing for mushroom bruschetta, steak, barbecued brisket, or desserts with toasted nuts.
At the turn of the twentieth century, New York’s first hotel to feature running water in the rooms was the Metropole, just off Times Square. It was a classy place with a bar that attracted—shall we say—a lively clientele? Here, the house cocktail served to late-night lovers, dreamers, and gamblers was essentially a Manhattan or Martini with brandy instead of whiskey or gin. Many recipes for this drink call for equal parts brandy and vermouth, but we alter the ratio a bit so the drink is brandy-forward.
2 ounces (60 ml) brandy (Pierre Ferrand Ambre)
1 ounce (30 ml) dry vermouth (Dolin)
2 dashes Peychaud’s bitters
Dash of orange bitters (Regans’)
Orange peel, for garnish
Stir ingredients with ice and strain into a chilled coupe glass. To garnish, twist the peel over the surface of the cocktail to express the oil. Then, drop the peel into the drink.