2 oz Copper & Kings Brandy
1 dash Amaro Ciociaro
1 dash St. George Absinthe Verte
Fill mixing-glass with ice, shake, strain into cocktail glass, serve. — This recipe, a sort of augmented Brandy suitable for daytime and pre-dinner (where brandy is usually after dinner), is first found in print in Straub 1913, and is first borrowed in JM 1916. While modern drinks bearing this name often include brightly-colored mixers in honor of the name, our present mixture may possibly be named by portmanteau from the formula “Pic(on)” + “Cock(tail).” But the Old Waldorf Bar Days (1931) suggests as the origin the famous Peacock Alley corridor originally connecting the two halves of the Waldorf-Astoria hotel. A movie and a restaurant by the same name came later. Note that Amaro Ciociaro is used here in place of the Amer Picon or “Picon bitters,” unobtainable in its old formula. Bigallet China-China Amer would also work.
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