tulip cocktail

1/3 Calvados or Apple Brandy (1 oz Laird's Bonded)
1/3 Sweet Vermouth (1 oz Dolin)
1/6 Apricot Brandy (1/2 oz Rothman & Winter)
1/6 Lemon Juice (1/2 oz)

Shake with ice and strain into a cocktail glass.
Wednesday two weeks ago, I turned to the 1930 Savoy Cocktail Book to begin the cocktail hour. The Tulip had a classic structure and flavor combination observed in other drinks like the rum-based Superior, and it seemed like a good start to the evening. Once mixed, it presented a lemon aroma with a vague fruit note from either the vermouth's grape or the liqueur's apricot. On the the palate, the lemon and grape flavors mingled on the sip and led into further fruit notes of apple and apricot on the swallow along with a tart finish.