3/4 oz Amaro Montenegro
3/4 oz Sweet Vermouth (here Carpano, normally Cocchi)
3/4 oz Pierre Ferrand Cognac
1 dash Angostura Bitters
1 dash Orange Bitters
Stir with ice and strain into a cocktail glass. Twist an orange peel over the top. Note: the two bitters were left off of the recipe I was provided, but they are on his OnTheBar recipe.
As we were talking to bartender Ryan Connelly at Belly, he suggested that we come back another time to see more of the off-list offerings. I agreed and replied that I had been eying the Four Vices drink that he had listed in his OnTheBar profile. Instead of having us wait until the next time, Ryan made us small portions of the Four Vices. While Ryan crafted the recipe, the drink was named by restaurant owner Nick Zappia.