Tuesday, June 9, 2020


1/2 Laird's Applejack (1 oz Laird's Bonded)
1/2 Jamaican Rum (1/2 oz Smith & Cross + 1/2 oz Plantation Xaymaca)
1/2 Lime, Juice and Spent Shell (1/2 oz + shell)
1 tsp Grenadine (1/2 oz)

Shake with ice and strain into a cocktail glass.

One of the other recipes in the 1934 Laird's Applejack book on EUVS was the Aviator attributed to Marco Hatten of the Colony Restaurant in Manhattan. This specialty of the house was essentially a Jack Rose with the apple brandy base split with Jamaican rum. What was curious was that it included the spent lime shell in the shake akin to Hugo Ensslin's Jack Rose recipe from 1916, and this technique has appeared as early as Jerry Thomas' White Lion in 1862 and in my repertoire in the Fluffy Ruffles circa 2008 to donate lime oil brightness and bitterness.
The Aviator flew to the nose with rum funk, caramel, and lime oil brightness. Next, caramel, berry, and lime notes mingled on the sip, and the swallow landed with apple, funky rum, and pomegranate flavors that finished with lime oil bitterness.

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