perpetual cocktail

1/2 Sweet Vermouth (1 1/4 oz Cocchi)
1/2 Dry Vermouth (1 1/4 oz Noilly Prat)
2 dash Crème de Cacao (1/4 oz Tempus Fugit)
4 dash Crème Yvette (1/4 oz)

Stir with ice and strain into a cocktail glass.

Two Saturdays ago, I decided to hunt down a recipe that I had spotted in Brian Rea's BASTARDS Vol.1 book called the Perpetual Cocktail. Rea pointed me to Hugo Ensslin's 1916/17 Recipes for Mixed Drinks, and the combination reminded me of a Crème Yvette-spiked hot chocolate that Scott Holliday served at the liqueur's launch event at the Boston Shaker years ago.
Once mixed, the Perpetual Cocktail gave forth chocolate and berries aromas that melded into violet floral notes on the nose. Next, berry and grape on the sip led into an elegant chocolate-raspberry pairing on the swallow.