Sunday, December 19, 2010

Flushing Cocktail

From Jacques Straub's 1914 book "Drinks"

Flushing Cocktail
1/3 jigger (.75 oz) Italian vermouth.
2/3 jigger (1.5 oz) brandy.
1 dash syrup
1 dash Angostura bitters.
1 lemon peel. Stir.
Strain into old-fashion glass and serve.

A nice little Manhattan variation that makes a great aperitif. Sweeter than it's rye cousin of course, but not overly so. In fact, this one seemed remarkably light, and I was left with no cloying aftertaste.

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