1/2 oz Dry Vermouth (Noilly Prat)
1/4 oz Apricot Liqueur (Rothman & Winter Orchard Apricot)
1/4 oz Cointreau
Stir with ice and strain into a cocktail glass; garnish with a cherry.
On Friday for a nightcap, I was flipping through our 1948 printing of Trader Vic and spotted the Franken Jack. Both the Savoy Cocktail Book and Duffy have the same basic recipe but leave it as a ratio instead of specifying a volume. Interestingly, Craig of Dr. Bamboo has the Franken Jack on the back of his business card; however, his preferred recipe is from the 1959 Old Mr. Boston that focuses more on the apricot than the orange flavor (1 oz gin, 3/4 oz dry vermouth, 1/2 oz apricot, 1/6 oz triple sec).
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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5 comments:
frederic, as you can tell from my links, i love the blog. keep up the good work! are you coming down for tales? if so, drop me a line; i'd love to meet up. drinks are on me!
david (from thelibationbearers)
p.s. don't walk to cure this year. that's a dangerous move!
We're going down tomorrow morning and staying at the Mixo House in the Marigny. I need to pull together my schedule today but hopefully we can meet up.
sounds good. text me at 9o9 7six4 eight419 (sorry for the crypticism) when you're in town and we'll see what we can do. cure/ango are doing a joint thing on thursday night which i'll probably go to. otherwise, i'm not sure.
btw i'm a doctor with a background in molecular bio so we'll have at least one thing in common!
this is pretty similar to the Claridge http://ohgo.sh/archive/apricot-brandy-cocktails/ which goes down in my book as probably the best possible use of apricot brandy one could think of :)
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