3/4 oz Apple Brandy (Laird's Bonded) 3/4 oz Sweet Vermouth (Dolin) 1/2 oz Yellow Chartreuse
Stir with ice and strain into a cocktail glass.
Sunday night I was flipping through the Old Waldorf-Astoria Bar Book and found the curious recipe for the Woxum. Besides serving to finish off our old bottle of yellow Chartreuse so we could replace the spot with the new one, the recipe entry had the following intriguing description, "Some think it is aboriginally American, and ascribe it to a 'bunch of Indians,' so called, who occasionally made whoopee--or, as it was said at that time, 'raised hell'--in the Old Waldorf Bar when they could get away with it." A quick web search for Woxum pulled up no references to Indians of any sort, save for the description in the book transcribed online elsewhere. In the cocktail itself, the richness of the apple brandy meets the sweet spiciness and complexity of the vermouth and Chartreuse. To add to the drink, I rimmed the glass and garnished with a small sage leaf from our garden. The sage odor brought out some more vegetal notes in the Chartreuse and worked rather well with the apple brandy. CocktailDB has an entry for the Woxum Cocktail which is similar in ingredients but different in proportions (1 1/2 oz apple brandy, 1/2 oz each of sweet vermouth and yellow Chartreuse) which might serve to be a drier variant to this one.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.