2 oz Laird's Applejack or Bonded Apple Brandy3/4 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.
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 
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