1/3 jigger Dry Vermouth (1 oz Noilly Prat)
2 dash Maraschino Liqueur (1/4 oz Luxardo)
2 dash Curaçao (1/4 oz Pierre Ferrand Dry)
2 dash Absinthe (1 scant bsp Butterfly)
2 dash Orange Bitters (Regan's)
Stir with ice and strain into a cocktail glass. Garnish with a cherry (omit) and lemon oil.
A few Thursdays ago, I opened up Boothby's 1934 World Drinks And How To Mix Them and spotted the Morning. The combination of brandy, maraschino, curaçao, and bitters reminded me of the Brandy Crusta I make (link goes to one that I made at work and posted via Instagram that explains my preference for both the classic curaçao and the newer school maraschino). With dry vermouth in place of the lemon juice and a hint of absinthe instead of aromatic bitters, the similarities made this one worth a try.