1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Apricot Brandy (Rothman & Winter)
1/2 oz Orange Curaçao (Senior Curaçao)
1 oz Lemon Juice
Shake with ice and strain into a cocktail glass. I garnished with a lemon twist.
For a nightcap last Sunday, I found the Forty Eight in the Big Bartender's Book. The book's curators discovered it in the UKBG Guide to Drinks from 1953 and provided the history that it was created by Bart Nutt in 1948. The recipe reminded me of a gin and lemon instead of rum and lime Periodista so I was a bit intrigued.