morning-glory cocktail

2 liqueur glasses Bourbon (2 oz Evan Williams Bonded)
1 liqueur glass French Brandy (1 oz Pierre Ferrand 1840 Cognac)
1 dash Maraschino (1/8 oz Luxardo)
(3/8 oz Simple Syrup for balance)
1 dash Angostura Bitters
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail glass, and garnish with a dash of absinthe (12 drop St. George).Two Saturdays ago, I delved into Louis' Mixed Drinks from 1906 and came upon the Morning-Glory Cocktail that was different from the Morning Glory from the 1937 Café Royal Cocktail Book as well as the late 19th century Morning Glory Fizz. This one was more like the Improved Whiskey Cocktail but with a split base of Bourbon and French brandy; moreover, instead of a rinse or being included in the build, the absinthe was floated as a garnish. Once prepared, this Morning-Glory Cocktail proffered anise and herbal aromas. Next, an off-dry sip led into a Bourbon, Cognac, and cherry swallow with clove, anise, and orange notes on the finish.