3/4 oz Maraschino Liqueur (Luxardo)
3/4 oz Creme de Cacao
1 dash Orange Bitters (Angostura Orange)
Stir with ice and strain into a wine glass.
For the after-dinner portion of the vermouth cocktail pair, I brought forth a recipe I found in the 1946 Stork Club Bar Book. When I first saw the Tropical Cocktail, I was intrigued because the drink lacks rum as well as fruit juice of any sort that might be expected from the name alone. The call for dry vermouth did not surprise me greatly as it made sense as a sweetness neutralizer to the two liqueurs; what did surprise or perhaps amuse me was that the liqueurs provided more alcohol to the drink than the vermouth that seemed to be acting like the base spirit.