The original Metropole cocktail turns up in several late 19th-century guides, calling for brandy, dry vermouth and two kinds of bitters. It is essentially a brandy variation of a martini or Martinez or many similar drinks of the era.
This version replaces dry vermouth with Lillet Blanc, which adds a bit more body and more flavor to the drink.
- 1 1/2 ounces brandy, preferably Armagnac or cognac
- 3/4 ounce Lillet Blanc
- 2 dashes Peychaud's bitters
- 1 dash orange bitters
- 1/2 teaspoon simple syrup (see NOTE)
- Brandied or maraschino cherry, for garnish (see related recipe)
Fill a mixing glass halfway with ice. Add the brandy, Lillet Blanc, both kinds of bitters and the simple syrup. Stir vigorously, then strain into chilled cocktail (martini) glass.
Garnish with the cherry.
NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.
From Spirits columnist Jason Wilson.
Tested by Michael Taylor.
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