1/2 wineglass Sweet Vermouth (1 oz Cocchi)
1/2 tsp Lemon Juice
1 tsp Simple Syrup
2 dash Orange Bitters (Regan's)
1 dash Peychaud's Bitters
Stir with ice and strain into a glass rinsed with 1/2 tsp apricot liqueur (Rothman & Winter). Rub a piece of fresh cut lemon around the edge of the glass.
After the Rye Crusta, I decided to keep the drinks in an older style and reached for Maloney's The Twentieth-Century Cocktail Guide for Mixing Fancy Drinks first published in 1900. With a little extra lemon juice left over from the Crusta, I narrowed my choices down to something that would utilize this and picked the Martinez Bell-ringer. Like the Manhattan Bell-ringer, this stirred drink contained a bit of lemon juice perhaps for brightness or fruitiness. The bell-ringer aspect is Maloney's signature move -- a rinse with apricot liqueur that he used in a wide variety of drinks.