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This drink, from The Savoy Cocktail Book by Harry Craddock, basically follows the very early renditions of the Martini and the Manhattan, although using Brandy as the spirit. It also uses dry vermouth instead of the sweet that was commonly used in the Manhattan, as well as the early Martini as well. Following the common nomenclature for these “Modern” cocktails of the late 1800’s, I suppose technically this drink should be called a “Dry” Washington Cocktail.

3/4 ounce brandy
1 1/2 ounces dry vermouth
2 dashes Angostura Bitters
2 dashes simple syrup
Stir with ice and strain into a cocktail glass.
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