round the world

1/5 Gin (1/2 oz Cascade Mountain)
1/5 Orange Juice (1/2 oz)
1/5 Dry Vermouth (1/2 oz Noilly Prat)
1/5 Sweet Vermotuh (1/2 oz Vya)
1/5 Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)
1 dash Absinthe (1/2 barspoon Pernod Fils)

Shake with ice and strain into a cocktail glass. Garnish with a cherry (Luxardo).

For our first drink on Monday night, I spotted the Round the World from the Café Royal Cocktail Book. The drink caught my eye for it appeared like a cross between a Satan's Whiskers and a Monkey Gland. The former has a more similar structure with its equal part of orange liqueur and dash of orange bitters swapped for the Round the World's brandy and dash of absinthe. With the latter, the Monkey Gland is the one of most famous recipes that also contains gin, orange juice, and absinthe.
The Round the World started its adventure with a light anise scent. The sip was a slightly sweet orange flavor that was chased by grape notes and the absinthe's and gin's botanicals on the swallow. Overall, it was a lot drier the Satan's Whiskers with a bit more challenging of a flavor profile given the absinthe notes. In addition, it was less richly orange flavored than the Satan's Whiskers, and the Spanish brandy I used donated a decent amount of heft and body to the Round the World.