By introducing another base spirit, brandy, we are able to explore some of the brandy equivalents of other classic cocktails. The basic base spirit plus vermouth recipe sorts The Metropole among the Manhattan and the Martini, but this complex dry drink deserves to be recognized as a classic in its own right.
Found in George J. Kappeler's 1895 cocktail compendium, Modern American Drinks, the Metropole is named for the erstwhile Metropole Hotel off Times Square in New York City. Modern recipes differ only a little from Kappeler's original: the brandy-to-vermouth ratio is increased from equal quantities, and gum syrup is switched for the more common simple syrup. The two dashes Peychaud's and one dash orange bitters, directly from the original, truly makes the drink.
What you need
- 1.5 oz. brandy
- 0.75 oz. dry vermouth
- 0.25 oz. simple syrup
- 2 dashes Peychaud's bitters
- 1 dash orange bitters
- maraschino or brandied cherry for garnish
How it's made
Stir all the ingredients with ice and strain into a coupe glass. Garnish with the cherry.