Recipe courtesy Jeremiah Blake, The Holland House Bar & Refuge, Nashville
Adapted from Vermouth: The Revival of the Spirit that Created America’s Cocktail Culture (Countryman Press, 2015) by Adam Ford
Named for a seedy 1860s concert saloon in lower Manhattan, this drink showcases amber vermouth, which is relatively new to the U.S. although it’s long been available in Europe. Slightly sweeter and nuttier than dry vermouth, it almost resembles Sherry. Also try Noilly Prat Ambré or Martini Riserva Speciale Ambrato.
- 1¾ ounces amber vermouth, such as Atsby Amberthon
- ¾ ounce Bourbon
- 1¼ ounces chamomile tea, cooled
- 2–3 dashes grapefuit bitters
In a mixing glass filled with ice, combine all ingredients and stir. Strain into a brandy snifter.