night owl

2 oz Pierre Ferrand Ambre Cognac (Foret Brandy)
1/2 oz Punt e Mes
1/2 oz Lustau East India Solera Sherry
1/4 oz Batavia Arrack

Stir with ice and strain into a coupe glass.

After the Betty Carter, I turned to the Death & Co. Cocktail Book and spotted the Night Owl. The recipe was crafted by Alex Day in 2009 as a Manhattan riff that utilizes a touch of Batavia Arrack for complexity all without making it too funky. I think that I was drawn in by the combination of sherry and Punt e Mes to back the brandy base, and it seemed like the right time of the night to have a Manhattan-like drink.
Once mixed, the Night Owl presented a raisiny grape aroma that preceded the grape sip. Next, the swallow began with the brandy flavors and continued on to Punt e Mes' bitter notes and a funky and drying Batavia Arrack finish.