This light, elegant quaff was created for international dignitaries in the 1890s, at the iconic Grand Hotel in Yokohama, Japan. Made with a base of vermouth and fino sherry brightened by orange and Angostura bitters, it’s low in alcohol, making it a perfect before-dinner drink. This recipe first appeared in the tablet edition of our November 2014 issue.
- 2 oz. fino sherry
- 2 oz. vermouth, such as Sutton Cellars Brown Label
- 2 dashes orange bitters
- 1 dash Angostura bitters
- Lemon twist, for garnish