brandy no. 1

2/3 Brandy (1 3/4 oz Camus VS Cognac)
2 dash Italian Vermouth (3/4 oz Martini Grand Lusso)
1 dash Apricot Liqueur (1/4 oz Combier)
1 dash Picon Bitters (1/4 oz Torani Amer)

Stir with ice, strain into a cocktail glass, and garnish with a cherry (orange twist).
Two Thursdays ago, I returned home late from working an event downtown; between the advanced hour and the unseasonably cool evening's air, I was in the mood for something in nightcap territory instead of something more tropical. Therefore, I selected Pioneers of Mixing at Elite Bars: 1903-1933 and rediscovered the Brandy No. 1 that I had passed over a few times probably due to its uninspiring name. Essentially, it was a Brandy Manhattan with accents from apricot liqueur and Amer Picon, and this book featured other drinks with this cordial duo including the Brooklyn-like Montana and the Scotch-based Magician. Once stirred and strained, the Brandy No. 1 donated orange oil over apricot and grape aromas. Next, the vermouth's grape mingled with an orchard fruit note on the sip, and the swallow began with the Cognac and ended with a delightful bitter orange-apricot flavor that complemented the French spirit elegantly.