devonshire

Jigger 2/3 Sherry (2 1/4 oz Lustau Amontillado)
1 dash Cointreau (1/4 oz)
1/4 Maraschino (1/4 oz Luxardo)
1 dash Picon Bitters (1/4 oz Torani Amer)

Stir with ice and strain into a cocktail glass; I added an orange twist.

Two Thursdays ago, I ventured into Pioneers of Mixing at Elite Bars: 1903-1933 and uncovered the Devonshire in the wine chapter. Given the Maraschino in the recipe, I figured that a nutty, oxidized sherry like an Amontillado would work perfectly here. Moreover, the combination of Cointreau, Maraschino, and Picon was one that I have seen in old recipes such as the Mother-In-Law and White Rat and in newer ones like the Hoskins, so I was excited to give it a try here with sherry.
Once built, the Devonshire shared an orange aroma over nutty grape and Maraschino notes. Next, the grape continued on into the sip along with a hint of orange, and this was chased by nutty sherry and cherry flavors on the swallow with a bitter orange finish.