This cocktail, on the menu at New York City's cocktail bar-restaurant The Beagle, is a favorite of creator Dan Greenbaum. Says the bar manager, "it's dry, sharp, with a nice acidity — a great apéritif and one of those drinks that could work with any food."
- 1 dash orange bitters
- 1 ½ ounces fino sherry
- 1 ½ ounces sweet vermouth
- Lemon twist, for garnish
Stir the bitters, sherry, and sweet vermouth together with ice. To serve, strain into a cocktail glass and garnish with a lemon twist.