victor

1/2 Sherry (1 1/2 oz Lustau Amontillado)
2 dash Crème Yvette (1/4 oz)
2 dash Pineapple Juice (1/2 oz)
2 dash Sweet Vermouth (1/2 oz Cocchi)
1 dash Picon Bitters (1/4 oz Torani Amer)

Shake with ice and strain into a cocktail glass.

Two Friday nights ago, I had just closed up the bar and needed to get some sleep before I opened the bar for brunch the next day. However, I felt the need to pamper myself with a drink, so I compromised and took a low proof approach that would not muck with my sleep quality as greatly. For a selection, I opted for Pioneers of Mixing at Elite Bars: 1903-1933 and found the Victor. The Victor had the curious combination of Crème Yvette and Amer Picon that I recalled working well in the Manhattan riff the La Salle from the same book, and the presence of pineapple juice could do no harm in this sherry cocktail.
The Victor offered a bright floral and berry nose with darker undertones from perhaps the sherry and Picon. Next, grape and pineapple mingled on the sip, and the swallow gave forth nutty grape and floral flavors with a tropical bitter orange finish.