Sunday, July 18, 2010

franken jack

1/2 oz Dry Gin (Junipero)
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 Franken Jack's nose was a pleasant orange-apricot aroma. The sip was a little on the sweet side with the gin and dry vermouth only making a moderate dent in the perception of the drink's sugar content. I think that one way to describe the Franken Jack is a very British version of the Periodista


David said...

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!

frederic said...

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.

David said...

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.

David said...

btw i'm a doctor with a background in molecular bio so we'll have at least one thing in common!

Anonymous said...

this is pretty similar to the Claridge which goes down in my book as probably the best possible use of apricot brandy one could think of :)