Saturday, July 18, 2009


2 oz Laird's Applejack or Bonded Apple Brandy
3/4 oz Bianco Vermouth
1/4 oz Maraschino Liqueur
1/4 oz Campari

Stir with ice and strain into a cocktail glass.

On Friday afternoon during Tales of the Cocktail, we went to the Laird's Tasting Room. Besides scoring some swag like a Jersey Lightning Strike Tour t-shirt and a drink book, we were treated to cocktails with their bonded apple brandy product. The one I chose was called the Scobeyville after the city in New Jersey where Laird's moved its distillery to in 1851 after a fire two years prior shut them down. The drink was complex but not overly bitter. The Maraschino liqueur and bianco vermouth served to soften the Campari significantly.

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