1 1/2 ounces brandy
3/4 ounce dry vermouth
2 dashes orange bitters
1 dash Peychaud's bitters
Garnish: Cherry
Stir with ice. Strain into a cocktail glass.
Source: Kapplers “Modern American Drinks” (1895)
The version shown here is from "Drinks as They Are Mixed" (1904) by Paul Lowe

The Metropole Cocktail was the house cocktail at the Metropole Hotel, opened in New York just before the beginning of the 20th century. Some say it is a stronger and spicier version of the Manhattan. The original recipe (from Kapplers "Modern American Drinks") used as much dry vermouth as brandy, but the modified version shown here was recommended by Paul E. Lowe, in "Drinks As They Are Mixed" (1904) recommended cutting the dry vermouth by half and adding a barspoon of gum [syrup]". He also recommended using Angostura only, but I still prefer the results o the mixture of orange and peychaud's.