3/4 ounce Calvados or other apple brandy (Laird's 7 1/2-Year apple
3/4 ounce sweet vermouth (Dolin Rouge)
1/4 ounce dry vermouth (Martini & Rossi)
1 dash brandy (Pierre Ferrand Ambre)
Stir with ice and strain into chilled cocktail glass. Garnish with lemon twist.
Source: Paul Clarke (via Serious Eats)