1/6 Sherry (1/2 oz Lustau Amontillado)
1/6 French Vermouth (1/2 oz Dolin Blanc)
1 dash Crème de Noyaux (1 bsp Tempus Fugit)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass.
Two Sundays ago, I ventured into Pioneers of Mixing at Elite Bars: 1903-1933 for an intriguing gem that I have somehow passed over through the years. There, I stumbled upon the Coats House that seemed like it would be an interesting Manhattan riff with perhaps a nutty sherry pairing the with the crème de noyaux. I probably skipped over this recipe when I interpreted French vermouth as dry vermouth, but with blanc vermouth as an option, I could use a drier sherry instead of opting for Pedro Ximenez as the sweetener. My search for what the drink could be named after yielded a historic English-style cottage in North Carolina that was built around 1860; while the house was important enough for a Wikipedia entry, was it important enough to have a drink named after it?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAGiGsROymneW-5cjVuvCfZoAG_2avd9f2ufhrcu_o4q07Bc27O2oFbG5f1AWSMWi44uGolK2gDbSiESS4R_uPEAwk0yMr4XahqddHq4Yc9VjLS90RDfxHHslI1K7ZAALQi6DdfEZq7aj/s320/coatshouse3461.jpg)
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