Through the holidays my quest to conquer all the drinks in Vintage Spirits and Forgotten Cocktails seems to have stalled. Here it is, the middle of January, and I’m pretty sure it’s been over a month since I posted my last vintage cocktail. So here we go.
First appearing in Recipes for Mixed Drinks (Hugo Ensslin, 1917), this drink was one of the signature drinks of the LA’s Brown Derby restaurant chain. There are a number of different versions, which feature variations on the brandy used in this cocktail. Early versions call for Apple Brandy, while Applejack is specifically called for in some later books. Calvados, French oak-aged Apple Brandy, was called for many bar guides of the same time period as those calling for Applejack. While either will work well here, if you are going with the Applejack, make sure it is the Laird’s Apple Brandy, and not the regular stuff. Otherwise, spring for the Calvados. Your taste buds will thank you.
This cocktail has rich apple and citrus flavors, which are highlighted well by the herbal notes of the Benedictine. For the Curacao, I used Clement Creole Shrubb, which worked extremely well with the other spirits. I highly recommend the use of it wherever curacao is called for. Cheers!
The Honeymoon Cocktail
2 oz Calvados
1/2 oz Benedictine
1/2 oz Orange Curacao
1/2 oz Lemon Juice