Metropole Cocktail
Saved by 14 People
About this Cocktail

First published in Modern American Drinks (1894), this was the house cocktail at the Hotel Metropole (now the Casablanca Hotel) on 43rd Street near Times Square. Originally a 1:1 ratio brandy to vermouth ratio, it only took about 10 years before published recipes featured a 2:1, which is highly recommended. I also prefer using Cocchi Americano in place of the standard dry vermouth.

  • 1.5 oz brandy
  • 3/4 oz dry vermouth
  • 1/8 oz simple syrup
  • 1 dash orange bitters
  • 2 dashes Peychaud's bitters
  • garnish with lemon twist

Combine ingredients in a mixing glass, add ice, stir and strain into a cocktail glass.

  • Rufus Grantham @demonbitters
    Delicious. I went 2oz brandy (Maxine Trijol VSOP), 1/2oz Dolin dry, 1/2oz Cocchi Americano, 1 dash Regan orange bitters, 2 dashes Peychauds. And dropped the syrup.

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