from Death & Co

  • 2 ounces Pierre Ferrand Ambre Cognac
  • 1 ounce Dolin Rouge Vermouth
  • 1 teaspoon Cinnamon Bark Syrup

Stir all the ingredients over ice, then strain into a coupe. No garnish.

BRIAN MILLER, 2009 The name came to me first, then the drink followed: a cognac-based Manhattan variation with a nod to tiki.—BM