1 tsp Simple Syrup
2 dash Orange Bitters (Angostura Orange)
1 dash Peychaud's Bitters
1/2 wineglass Bourbon Whiskey (1 oz Bookers)
1/2 wineglass Vermouth (1 oz Vya Sweet)
Stir with ice and strain into a cocktail glass pre-rinsed with apricot liqueur (Rothman & Winter). Rub a piece of fresh cut lemon around the edge of the glass.
As I mentioned in the post about the Charlie Lindbergh, the apricot liqueur rinse was a signature move of James Maloney. Maloney's book, The Twentieth-Century Cocktail Guide for Mixing Fancy Drinks first published in 1900, has several variations of this rinse that he called a "bell-ringer." The one that I gave a try Wednesday last week was the Manhattan Bell-Ringer that I felt would satisfy Andrea's desire for a Bourbon drink.