The bar program at Absinthe recently got a makeover from one of its original bar managers, Jeff Hollinger, who is now co-owner of the Absinthe-affiliated Comstock Saloon. One of the drinks on Hollinger's new list is called the Green Room, and it's a vermouth-based drink Hollinger thinks is perfect as an aperitif, especially before drinking wine with a meal.

He says, "This style of cocktail is typically lower in alcohol, so it won't blow out your palate as much as something that is super boozy (think Manhattan) or high acid (think Corpse Reviver No. 2)."

As for the re-emergence of such drinks with sherry or vermouth bases, Hollinger's a big fan. "Another vermouth-based cocktail that I absolutely love is the Bamboo Cocktail. I put this one on the menu at Comstock simply because it is the type of cocktail that I'll mix at home when I'm cooking dinner."

Now, without further ado, the recipe:

The Green Room

2 oz Noilly Prat dry vermouth
1 oz Brandy
1/2 oz Curacao
1 dash Angostura Bitters

Stir all ingredients with ice and strain into a coupe glass.