1/4 Dry Vermouth (3/4 oz La Quintinye)
1 dash St. Croix Rum (1/2 oz Plantation Dark)
1 dash Picon Bitters (1/4 oz Amer Picon)
Stir with ice and strain into a cocktail glass.
After my work shift two Sundays ago, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 for a nightcap. In the American whiskey chapter, I was became curious about the William Sohmer that was named after a New York State politician active at the turn of the century when the book was being compiled. Essentially, the recipe reminded me of a split spirits Brooklyn minus the Maraschino.