3/4 oz Velvet Falernum
4 dash Angostura Bitters
4 dash Peychaud's Bitters
Stir with ice and strain into a flute glass. Top with ~2 oz prosecco (Gruet Blanc de Blanc). The recipe does not mention a twist, but there is one in the photo, so I opted for a lemon one.
Two Saturdays ago, the OnTheBar app tweeted about a drink recipe posted by one of the bartenders. When I saw that it was Timothy Miner of the Long Island Bar in Brooklyn, I was game to give it a shot for I was quite impressed by his Sherry Duval recipe that he posted on ShakeStir. This curiously named literary reference, Handbook for the Recently Deceased, was his riff on a classic Seelbach cocktail.