Apple Pie Cocktail

Apple Pie Cocktail

1/2 Bacardi Rum. (1 1/2 oz Flor de Cana Extra Dry Rum)
1/2 Italian Vermouth. (1 1/2 oz Cinzano Rosso Vermouth)
4 Dashes Apricot Brandy. (1 teaspoon Vedrenne Liqueur de Abricot)
2 Dashes Grenadine. (1/2 teaspoon home made Grenadine)
4 Dashes Lemon Juice. (1 teaspoon Lemon Juice)

Shake (or stir? I’d lean towards stirring.) well and strain into cocktail glass.

Sort of an elaborate Rum Manhattan, I guess. Really quite an enjoyable cocktail.

No real idea what it has to do with Apple Pie, however. Anyone have an idea?

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Bay Area Bar Stars in the Chronicle

There’s a fantastic feature on San Francisco area bartenders in today’s San Francisco Chronicle Wine Section:

Bar Stars: The Chronicle honors bartenders who are defining Bay Area cocktail culture

Includes profiles and cocktails from Daniel Hyatt of Alembic, Camber Lay of Epic Roasthouse, Martin Cate of Forbidden Island, Neyah White of Nopa, Carlos Yturria and Dominic Venegas.

Also a rundown of the “trendsetters” from the bay area and an article on the “legendary veterans.”

Can’t think of anything better to say than to quote the Chronicle’s Wine Editor, Mr. BonnĂ©:

Raise a glass to them all for preserving San Francisco as the country’s preeminent bar town. From the Barbary Coast and pisco punch to Professor Jerry Thomas and “Cocktail Bill” Boothby, this has always been a great city to belly up to the bar. Now’s a chance to pay tribute to some of those who are keeping the glorious legacy very much alive.