Source: Modern American Drinks page: 39
2 dash gum syrup
2 dash Peychaud bitters
1 dash orange bitters
1/2 jigger brandy
Ingredient: brandyWhat it is: Brandy
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
1/2 jigger French vermouth
1/2 large bar glass icefine
Ingredient: iceWhat it is: Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
Two dashes gum-syrup, two dashes Peyschaud bitters, one dash orange bitters, half a jigger brandy, half a jigger French vermouth, a mixing- glass half-full fine ice. Mix, strain into cocktail- glass, add a maraschino cherry.