l Teaspoonful Benedictine.
1/2 Italian vermouth. (generous 1 oz Martini & Rossi Rosso)
1/2 Brandy. (Generous 1 oz Cerbois VSOP Armangac)
Stir well and strain into cocktail glass.
Another Savoy typo, it appears. Robert Vermeire calls this the “Fioupe Cocktail” and states, “Monsieur Fioupe is a familiar figure known all along the Riviera, by everybody, from prince to cabman.”
Sadly, I can’t find any more information than that regarding Monsieur Fioupe.
The cocktail, though, being basically a Brandy version of the Bobby Burns, is right in my comfort zone. Yum.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.