3/4 Brandy (1 1/2 oz Foret)
1 dash Dry Vermouth (1/2 oz Noilly Prat)
1 dash Cointreau (1/2 oz, perhaps 1/4 oz would have been better)
1 dash Yellow Chartreuse (1/2 oz)
1 dash Anisette (rinse Razzouk Arak)
Stir with ice and strain into a glass rinsed with the arak.
For a nightcap on Friday, I searched through the brandy section of Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Racquet Club, and the variety of herbal elements in the drink made it seem intriguing. While I do not mind anise flavors, I felt that making the anisette a rinse might keep it from dominating here. Once mixed, the Racquet Club greeted my nose with an orange and anise aroma with a vaguely herbal undertone perhaps from the Yellow Chartreuse. The orange sip was followed by brandy and savory Yellow Chartreuse flavors on the swallow and anise on the finish. Perhaps I overdid it with the Cointreau especially as it warmed up and became too orange driven.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.