You might have heard that Nancy Oakes and her team at Boulevard decided to open a new restaurant this week called Prospect. It has gotten, we think needless to say, a lot of press. (Full disclosure: this editor also writes for Grub Street SF, which has been responsible for some of that press, but the Chron/Inside Scoop SF and Eater have been in on the game too.) Brooke Arthur, formerly bar manager at Range, is taking the helm at Prospect's bar now, and she's crafted a cocktail menu that's both balanced and diverse. Below we bring you one of our favorites from the list, and arguably the food-friendliest of the bunch. It's called the Central City, and it's an aperitif-style cocktail that tastes classic enough to be a hundred years old, despite Brooke just making it up last month.

Central City

2 1/2 oz. Dolin dry vermouth
1 1/4 oz. Tio Pepe fino sherry
Bar spoon pickled cherry juice
Bar spoon simple syrup

Stir all the ingredients with ice and serve up in a fizz glass. Garnish with an orange peel and a pickled cherry. (Plus a little love.)