Liberty Cocktail

Liberty Cocktail

Liberty Cocktail

1 Dash Syrup. (1/3 tsp. Depaz Cane Syrup)
1/3 Bacardi Rum. (3/4 oz Montecristo White Rum)
2/3 Apple Jack. (1 1/2 oz Germain-Robin Apple Brandy)

Shake (stir, please) well and strain into cocktail glass. (Rosemary Sprig Garnish.)

OK, Montecristo isn’t really a Cuban style white rum. So sue me. If I ever find the El Dorado White, I’ll use that instead. Until then, it’s the Montecristo.

I guess this is really a sling. Spirits and sugar. Pretty nice, as these sorts of things go.

The rosemary was pure embellishment on my part. I like rosemary and apples. I had some rosemary out for dinner. Needed something for the camera to focus on. Actually it turned out to be a decent scent accent for the cocktail.

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.

Apple Jack Rabbit Cocktail

The Apple Jack Rabbit Cocktail

1 Hooker of Applejack. (1 1/2 oz Laird’s Bonded Apple Brandy)
The Juice of 1 Lemon. (1 oz Lemon Juice)
The Juice of 1 Orange. (2 oz Fresh Orange Juice)
1 Hooker of Maple Syrup. (1 1/2 oz Maple Syrup)

Shake well and strain into cocktail glass.

This is a somewhat odd recipe for a few reasons. First, it uses the archaic measure “hooker”. A hooker, as far as I can tell, refers more to a particular type of glass than anything else. It is a small glass which holds a single shot of alcohol. The sort of glass you’d get on the side with a boilermaker.

Second, this recipe has an ungodly amount of maple syrup in it. I really have no idea how it would be remotely drinkable as written above. Maybe maple syrup was different in the 1920s?

Third, it is really large for a drink from this time. No way over 5 oz of liquid is fitting into a cocktail glass. In the picture above, I’ve scaled it down and still had a hard time fitting it in the glass. I’d suggest a double old-fashioned glass.

After all that, though, if you cut back the maple syrup and juice, this is a pretty good cocktail, especially with fresh juice.

In his book, “The Fine Art of Mixing Drinks,” David A. Embury suggests the following:

6 part Apple Jack (1 1/2 oz)
1 part Lemon Juice (1/4 oz)
1 part Orange Juice (1/4 oz)
1 part Maple Syrup (1/4 oz)

I’m sure that’s fine, but it’s getting a bit too far from the original ratios of the drink for me.

The ratio I used was:

1 1/2 oz Laird’s Bonded Apple Brandy
3/4 oz Fresh Lemon Juice
1 oz Fresh Orange Juice
1/2 oz Maple Syrup

Pretty tasty, and I think cuts a nice mid-way path between the candy coated nightmare of the original and the rather austere Embury version.

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.

Apple Jack (Special) Cocktail

Apple Jack (Special) Cocktail

2/3 Applejack. (2 oz Laird’s Bonded Apple Brandy)
1/6 Grenadine. (1/2 oz home made Grenadine*)
1/6 Lemon Juice. (1/2 oz Lemon Juice)

Shake well and strain into cocktail glass.

The Apple Jack (Special) Cocktail almost falls within what I would call “free pour error” of the nominally drier Jack Rose (in the Savoy the Jack Rose is: Juice of 1/2 lemon or whole lime, 1/4 Grenadine, 3/4 Apple Jack). Tasty stuff. Homemade Grenadine, fresh lemon juice, and the Bonded Apple Jack make a world of difference in this cocktail. Yum.

*1 Cup Pomegranate Juice (Knudsen Just Pomegranate)
1 Cup Sugar
1/4 Cup Pomegranate Concentrate
1/4 Cup Vodka

Combine sugar with juice and shake until dissolved. Add Pomegranate Concentrate and Vodka.

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.

Apple Jack Cocktail

Apple Jack Cocktail

1 Dash Angostura Bitters.
1/2 Italian Vermouth. (1 1/2 oz Cinzano Sweet Vermouth)
1/2 Calvados. (1 1/2 oz Laird’s 100 proof Bonded Apple Brandy*)

Shake well and strain into cocktail glass.

Seemed wrong to make the “Apple Jack Cocktail” with Calvados instead of Apple Jack. Downright unamerican, even! Oh, and forgive my feeble attempt at an apple twist garnish. That was just a bad idea. The previous simple thin horizontal slice of apple was much better.

This is a quite nice cocktail. You’d probably have to order it as an “Apple Jack Manhattan” to get it at a bar today. But, if you like Manhattans, it’s a good change of pace from the usual Rye or Bourbon.

*Laird & Company is a great old American company whose family has been making Apple Spirits for longer than there has been a United States of America. They make several Apple Jack and Apple Brandy products. The one you are most likely to see is their 80 proof “Apple Jack.” This product is made by blending Apple Brandy with Neutral Spirits. It’s OK. It really is more of a blended Whisky (think Canadian) than a true fruit brandy. I don’t believe they started making the blended product until some time after prohibition, so when you see “Apple Jack” called for in an older recipe, it is better to stick with a 100% Apple Brandy, like Laird’s 100 Proof Apple Brandy, another American Apple Brandy, or Calvados.

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.