2 dash Dry Vermouth (1 oz Noilly Prat)
2 dash Crème Yvette (1/2 oz)
1 dash Orange Bitters (Regan's)
Stir with ice and strain into a cocktail glass.
After my shift a few Thursdays ago, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the curiously named Lucifer. For a cocktail with floral and fruit notes from the Crème Yvette, it seemed like an odd name but perhaps fitting if the Scotch had enough smoke notes to conjure images of Hell's brimstone. Indeed, the recipe fit quite well with the book's collection of Crème Yvette Manhattan-like riffs such as the Caboose.