coronation cocktail

1 gill Dry Sherry (1 1/2 oz Lustau Dry Amontillado)
1 pony Dry Vermouth (3/4 oz Dolin Dry)
2 dash Maraschino Liqueur (1/4 oz Luxardo)
3 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail glass. Garnish with an olive (omitted) and a lemon twist.

After the Moretta Cocktail, I decided to make a cocktail I spotted in the 1905 Hoffman House Bartender's Guide called the Coronation Cocktail. The book credits Joseph Rose of Murray Bros. Cafe in Newark, NJ; Mr. Rose won second place in the Police Gazette bartenders contest back in 1903 with this libation. The recipe reminded me of a Bamboo that had been gussied up with a bit of Maraschino, and I had not had a variation of the Bamboo since I made a Crusta out of it two years ago.
The Coronation Cocktail greeted the nose with a lemon oil over wine aroma. A clean, savory grape sip led into a swallow that worked similarly as the Moretta I just had did -- a combined nuttiness from both the sherry and the Maraschino. Overall, the Coronation Cocktail would make for a great aperitif, and probably adding a briny olive garnish as recommended would add to this effect and the drink's savoriness.