morning glory

1/2 Brandy (2 oz Camus VS Cognac)
1/4 Curaçao (1/2 oz Pierre Ferrand Dry Curaçao + 1 bsp simple syrup)
1/4 Lemon Juice (1/2 oz)
2 dash Absinthe (3/4 bsp St. George)
2 dash Angostura Bitters

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

Two Sundays ago, I revisited the 1937 Café Royal Cocktail Book for a drink idea. There, I was lured in by the Morning Glory which is not the better know Fizz one but somewhat close to the Morning from Boothby's 1934 edition. Moreover, it was similar to a Sidecar with absinthe and bitters or perhaps an Alabazam with absinthe. The idea appealed to me since earlier in the day, I made one of the servers at work a Sidecar for his brunch shift drink since he recently had an enjoyable one out on the town, and we spent a few moments discussing the drink's history and where it fits in with the cocktail families.
The Morning Glory opened up with lemon oil, brandy, and anise aromas. Next, lemon and orange notes on the sip climbed towards Cognac, orange, clove, and anise flavors on the swallow.