1 Dash Absinthe. (Verte de Fougerolles)
1/6 Orange Juice. (1/2 of 3/4 oz Orange Juice)
1/6 Italian Vermouth. (1/2 of 3/4 oz Martini & Rossi Sweet Vermouth)
2/3 Brandy. (1 1/2 oz Osocalis Brandy)
Shake (I stirred) well and strain into cocktail glass.
Harry McElhone also calls this the “Prestoman Cocktail”. It is a bit like a cross between a Monkey Gland and a Bronx, or technically a Maurice, but made with Brandy instead of Gin.
Really quite enjoyable and recommendable for any occasion you happen to have quality orange juice hanging around the house.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.