3 dash Maraschino Liqueur (1/4 oz Luxardo)
1/2 oz Sweet Vermouth (Bonal)
3/4 oz Old Tom Gin (Hayman's)
Shake with ice and strain into a cocktail glass.
Last Tuesday, we had some left over lime juice after making the McMenomy Cocktails for the Mixology Monday event. To find a good use of it, I opened up Jacques Straub's 1914 book Drinks. When I spotted the Emerson Cocktail and showed it to Andrea, she mentioned that it is on the Clio menu. While I was not sure of how Clio's proportions compare to Straub's, the menu does list that they use Punt e Mes as the vermouth. To match that level of bitter complexity, I selected our bottle of Bonal over the Carpano Antica to add some extra intrigue to the drink.