1/3 Dry or Sweet Vermouth (1 oz Dolin Dry)
1/6 Apricot Brandy (1/2 oz Rothman & Winter Orchard Apricot)
1/6 Cointreau (1/2 oz)
Stir with ice and strain into a cocktail glass.
On Tuesday night, I started flipping through our 1972 edition of Trader Vic's Bartender's Guide in a quest for a rye cocktail. Before I got to the whiskey section, I got distracted by a pisco drink, the Linda Fiesta. What sounds like a great stripper name translates into "beautiful celebration" and marries the pisco brandy with fruit liqueurs and vermouth. With one third of the drink being sugar-laden spirits, I opted for dry vermouth to help balance the sweetness balance of the drink. The choice of vermouth would also greatly change the appearance of the drink for the three other ingredients are clear or slightly pale and sweet vermouth would shift the color to a more opaque and reddish one. I did find it a little odd how a critical ingredient identity was left to choice.