A cocktail classic from the late 19th century when brandy was more commonly featured in recipes.
• 2 ounces brandy
• 1/2 ounce orange curaçao liqueur
• 2 dashes Angostura bitters
• 2 dashes Peychaud's bitters
• Garnish: lemon peel
1) Pour the brandy, curaçao, and bitters into a cocktail shaker filled with ice and shake well.
2) Strain into a chilled cocktail glass.
3) Garnish with a lemon peel.