Another drink from David Wondrich's Imbibe. The Metropole is from the late 1800s and was apparently "de rigeur, just before lunch." Base spirit, vermouth, bitters and a little sweetener is a solid foundation. The base here is cognac, the vermouth French and for bitters this one employs both orange and Peychaud's. The sweetener here calls for gum syrup. I usually substitute simple but in this case, since I had it, I used the same gum arabic based syrup from the Weeper's Joy posted below. Its great for drinks like this where the ingredients all have some form of alcohol. It does its thing sweetening but is also capable of contributing a smooth and thick texture. I can see why this drink was popular at lunch. It's not heavy but there is a pleasant richness underlying things which lingers after the finish. The ingredients work very well together here. Cognac leads but the vermouth and bitters aren't too far behind.

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Metropole - George Kappeler, Modern American Drinks via David Wondrich's Imbibe
1 1/2 oz Brandy
1 1/2 oz Dry Vermouth
1/2 tsp Gum Syrup (sub simple)
2 dashes Peychaud's Bitters
1 dash Orange Bitters
Garnish - Maraschino Cherry

Stir, Strain, Up

I opted for a twist instead of a cherry and followed a suggestion made in the notes to make the brandy/vermouth ratio 2:1 favoring the brandy.

 

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AuthorTrey