henry trotter

1 oz Pierre Ferrand 1840 (1 1/4 oz Camus VS)
3/4 oz Sweet Vermouth (Alessio)
1/2 oz Lemon Juice
1/2 oz Orgeat
1/2 oz Crème de Peche (Briottet)

Whip shake, strain into a Collins glass, and fill with crushed ice. Dash the top with Angostura Bitters to form a layer and then top with more crushed ice. Garnish with nutmeg, lemon wheel, and a paper umbrella.
Two Fridays ago, I was looking through Pierre Ferrand's New York City Cocktail Book and I spotted a drink called the Henry Trotter that reminded me a little of the Democrat crossed with a Japanese. Once prepared, the Henry Trotter offered nutmeg, allspice, and hints of grape to the nose. Next, a rich lemon and grape sip gave way to a Cognac-driven swallow that paired well with a nutty element which was sherry-ish from the peach, orgeat, and vermouth elements.