1 part apricot liqueur
1/4oz? Gammeldansk bitters
Ben came by while we were still waiting for seats at the bar with this drink for us to try -- apparently it will be on the menu this week. Very interesting drink, as the Bourbon intensity is tamed, making it a bit too easy for me to drink. I don't know what it is about Bourbon that kicks me so hard, I can only assume it's something to do with the higher sugar content of corn versus rye grains? A fine, fine drink.
Copenhagen (Ben Sandrof, No. 9 Park)
1 1/2 oz Fighting Cock Kentucky Bourbon
1 1/2 oz Rothman & Winter Orchard Apricot Liqueur
1/2 oz Gammel Dansk
Stir with ice and strain into a rocks glass.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
Posts
3 comments:
I had one of these at No.9 Park last night after asking John what he used the Apre (the Haus Aupenz distributed apricot). He made it 2 oz bourbon, 2 oz apricot and 1/4 oz Gameldansk. For my tastes, it probably could have had 1 oz of apricot brandy and 1/2 oz Gameldansk.
2 oz 2 oz 3/4 oz (Gameldansk being the 3/4) was the official ratio as of last night.
Just a small info about Gammel Dansk bitter, as a dane, we normaly drink this to lunch, about 1 oz pure. Its really good to fish, eggs, salt-fish and heavy meals. To be served cold.
Many bars also serve a shot of Gammel Dansk with a cold beer. Take the shot, and experience how this effect the following beer taste.
Post a Comment