adelphi cocktail

1 oz Rye Whiskey (Rittenhouse)
1 oz Cognac (Camus VS)
1 oz Sweet Vermouth (Martini Gran Lusso)
1/4 oz Maraschino Liqueur (Luxardo)
1 scant bsp Absinthe (Kübler)
2 dash Angostura Bitters

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.

Two Thursdays ago, I remembered how the Saratoga Cocktail from Jerry Thomas could be converted into the Vieux Carré by the addition of Benedictine and Peychaud's, and I used this to make the Corpse Reviver #1 into the more interesting Corpse Carré. I then pondered how the Saratoga would be with the "Improved" treatment of Maraschino and absinthe. Given that the town of Saratoga Springs was one full of gambling houses, horse races, cocktail bars, spas, and most importantly hotels, I dubbed this one after a hotel there that opened around the time that the Improved style hit the scene. I did consider calling it the Skidmore after the college in that town, but alas, I have already tried one by that name.
The Adelphi Cocktail welcomed the nose with lemon, anise, and cherry aromas. Next, grape and light cherry notes on the sip gave way to rye, Cognac, nutty, anise, and clove flavors on the swallow. While no great surprises here, it did elevate the classic Saratoga Cocktail to new and more intriguing heights.