Hotel du Pont Cocktail

This austere cocktail, as elegant and proper as the hotel it’s named after, has long been associated with the Wilmington, Del., landmark, which still stands. This version of the drink is served at Le Cavalier at the Green Room, the hotel’s new restaurant, which recently opened. It was devised by Tyler Akin, a Wilmington native and Philadelphia chef who is running the kitchen and is a partner in the restaurant.

Ingredients

• 1.5 ounces V.S.O.P. Cognac, preferably Guillon Painturaud
• 1.5 ounces fino sherry, preferably Alvear
• 1 dash Angostura bitters
• Ice cubes, as needed
• Orange twist, for garnish

Steps

1. Combine Cognac, sherry and bitters in a mixing glass half-filled with ice. Stir until chilled, about 15 seconds. Strain into a chilled coupe. Squeeze orange twist over drink and drop in.