Saveur

Photo: Andre Baranowski

This elegant drink was created in the 1890s by Louis Eppinger, the manager of the Grand Hotel in Yokohama, Japan, to slake the thirst of visiting dignitaries. Two kinds of bitters, orange and Angostura, add an aromatic dimension to the sherry.

1 1⁄2 oz. dry amontillado sherry
1 1⁄2 oz. Noilly Prat dry vermouth
2 dashes orange bitters
1 dash Angostura bitters
Twist of lemon

1. In a mixing glass, combine sherry, vermouth, bitters, and cracked ice. Stir ingredients for 20–30 seconds until well chilled and strain into a chilled cocktail glass. Add a twist of lemon and serve.

This article was first published in Saveur in Issue #113