1 spoon Brandy (1/2 oz Foret)
1 spoon Cointreau (1/2 oz)
1 spoon Dry Vermouth (1/2 oz Noilly Prat)
2 dash Lemon (1/2 oz Juice)
1 small piece Cinnamon (1/2 oz Cinnamon Syrup)
Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.
A few Tuesdays ago, I began to flip through Boothby's 1934 World Drinks and How to Mix Them and was intrigued by the Sherry Twist. It reminded me of the Ceylon but with a flip of the respectively forwardness of the brandy and sherry elements. Strangely, I garnished both drinks in a similar fashion six years later...