A delicious, comforting Manhattan riff from Devin Kennedy of NYC’s excellent Pouring Ribbons The aged cognac has notes of orchard fruits like fig, pear, and apple along with hints of caramel and works beautifully with the nutty flavors in the cream sherry and the cocoa/vanilla flavors in the Sweet Vermouth. The small additions of pear brandy and rich simple syrup lend complementary hints of ripe pear and brown sugar while the essential oils from the lemon twist lend a pleasant citrus aroma 2 oz aged Cognac (VSOP or older; Remy Martin 1738, Dudognon, etc) .75 oz Cream/Medium Sherry (blend of medium bodied oloroso with a smaller proportion of rich/sweet Pedro Ximenez sherry) .5 oz Sweet Vermouth (full bodied option like Carpano Antica is great here) Tsp Pear Brandy (St George, Clear Creek) Tsp Rich Simple Syrup (2 parts unrefined sugar of choice: 1 part water; stir until dissolved) Stir with ice and strain into a chilled coupe. Garnish with the essential oils expressed from a lemon twist (discarding the twist after)