Cognac, stirred
Metropole
Barline 1h,1h,2,1,cc
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 1/2 oz Cognac
- 1 1/2 oz Dry vermouth
- 2 dashes Peychaud's bitters
- 1 dash Orange bitters
Stir with ice until cold, then strain.
Coupe, cherry.
Taste
Equal ounces and a half of cognac and dry vermouth, so neither wins. Two dashes of Peychaud's pull it toward cherry and anise. One dash of orange bitters is peel on the dry vermouth. Stirred, coupe, cherry. It reads pink and lean.
History
George J. Kappeler prints the Metropole in 1895 Modern American Drinks as the house cocktail of the Hotel Metropole at Broadway and 42nd Street: equal brandy and French vermouth, gum, Peychaud's, orange bitters, and a cherry. It is a dry, Peychaud's turn on O.H. Byron's 1884 Metropolitan. Albert Stevens Crockett, in The Old Waldorf Bar Days (1931), calls the hotel somewhat lively. The street-level Cafe Metropole held an all-night license; Herman Rosenthal was shot outside it in 1912, and the hotel went bankrupt that July. This menu keeps Kappeler's equal parts, two dashes of Peychaud's, one of orange bitters, and the cherry. No gum.
Same shape, other bottles
The Martini family, with the bottle that changed.
- Affinityscotch for cognac
- Fifty-Fiftygin for cognac
- Ford Cocktailgin for cognac
- Martinezgin for cognac
- Journalistgin for cognac
- 1910sweet vermouth for dry vermouth
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.