Metropole

A cognac Manhattan split toward dry — brandy, dry vermouth, and a double hit of orange and Peychaud's bitters. A grand-hotel relic worth reviving.

Ingredients

• Cognac1½ ounces
• Dry Vermouth1½ ounces
• Orange Bitters2 dashes
• Peychaud's Bitters2 dashes
• Brandied Cherry1 each

Directions

Stir cognac, dry vermouth, and both bitters with ice until cold. Strain into a chilled coupe. Garnish with a brandied cherry.

Notes

From New York's Hotel Metropole, documented in early-1900s manuals. The Peychaud's gives it a New Orleans whisper.