1 oz Sweet Vermouth (Dolin)
3/4 oz 100 Proof Apple Brandy (Laird's)
1/4 oz Fernet Branca
1/4 oz Maraschino Liqueur (Luxardo)
Stir with ice and strain into a rocks glass with fresh ice. Garnish with an apple fan (omit).
Wednesday, May 18, 2016
all jacked up
1 oz Mezcal (Montelobos)
1 oz Sweet Vermouth (Dolin)
3/4 oz 100 Proof Apple Brandy (Laird's)
1/4 oz Fernet Branca
1/4 oz Maraschino Liqueur (Luxardo)
Stir with ice and strain into a rocks glass with fresh ice. Garnish with an apple fan (omit).
Two Wednesdays ago, it was after midnight so it was technically Cinco de Mayo. To get a head start on the holiday, I decided upon another recipe from the current issue of Imbibe Magazine called All Jacked Up from Jordan Brower of Mayahuel in Manhattan. Overall, it seemed like a smoky agave version of the Newark. Once built, it presented a smoky aroma with hints of Maraschino on the nose. Next, grape on the sip transitioned to mezcal, apple, and hints of nutty cherry with an herbal menthol finish.
Postnote: I remade the drink in the Fall and included the apple fan to great aromatic and visual effect.
1 oz Sweet Vermouth (Dolin)
3/4 oz 100 Proof Apple Brandy (Laird's)
1/4 oz Fernet Branca
1/4 oz Maraschino Liqueur (Luxardo)
Stir with ice and strain into a rocks glass with fresh ice. Garnish with an apple fan (omit).
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3 comments:
Hah, I was looking for a mezcal cocktail last night (ended up making the Smoke and Mirrors), will check this out once I buy a new bottle. :-)
the sweet vermouth is this the white sweet variety or the usual red ? because the drink looks very not reddish :)
Dolin sweet vermouth is not as caramel colored as others. Plus, I always write blanc/bianco vermouth for sweet white.
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