promontory point

50 mL Pierre Ferrand 1840 Cognac (1 1/2 oz Courvoisier VS)
20 mL Yellow Chartreuse (1/2 oz)
20 mL Punt e Mes (1/2 oz)
20 mL Palo Cortado Sherry (1/4 oz Lustau Oloroso + 1/4 oz Lustau Amontillado)
3 dash Angostura Bitters (2 dash)
3 dash Orange Bitters (2 dash Regan's)

Stir with ice, strain into a coupe glass, and garnish with an orange twist and a cherry. Note: I adapted this to be this slightly more Cognac-forward than the original.After sampling from Maison Ferrand's New York City recipe book, I turned to their 2015 Cocktails at the Red Dot: The Singapore Cocktail Book. There, I was lured in by the Promotontory Point created by bartender Tom Hogan at Anti:Dote; a 2014 article mentioned that Tom was born in New York City before moving to Chicago, and Promontory Point is a man-made peninsula in Chicago that juts out into Lake Michigan. Overall, the combination of Yellow Chartreuse, sherry, and Punt e Mes reminded me of the Bourbon-based Blue Point crafted by Matt Schrage at the Blue Room. In the glass, the Promontory Point began with an orange, grape, and cherry bouquet. Next, honey and grape notes on the sip slipped into Cognac, herbal, nutty, orange, and clove flavors on the swallow.