1/3 Dry Vermouth (1 oz Noilly Prat)
1/6 Cointreau (1/2 oz)
1/6 Cherry Rocher (1/2 oz Cherry Heering)
Stir with ice and strain into a cocktail glass.
Tuesday last week, we began the cocktail hour with a recipe I spotted in the 1929 Cocktails de Paris called the Coup de Roulis. The drink was credited to Nyna Myral and Robert Burnier who won first prize in a cocktail competition in Paris with this recipe. The two named their drink after an opérette that opened in Paris in 1928 and still gets performed to this day.