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.