Saturday, September 3, 2016

old vermont

2 oz Gin (Beefeater)
3/4 oz Lemon Juice
3/4 oz Orange Juice
1/2 oz Maple Syrup (Merton's Farm, VT)
1 dash Angostura Bitters

Shake with ice and strain into a cocktail glass; I added a lemon twist.

After researching the Applejack Rabbit, two Saturdays ago I decided to make a variation I discovered called the Old Vermont that David Embury mentioned in his The Art of Mixing Drinks. Instead of the applejack in the better known classic, the Old Vermont called for gin and bitters. Embury recommended a 6:1:1:1 ratio, but I opted for the PDT Cocktail Book's structure for the Applejack Rabbit that worked well a week before.
The Old Vermont shared a lemon, orange, and pine aroma that transitioned well into the rich orange and lemon sip. Next, the swallow presented gin, orange, and maple flavors with an allspice and clove finish. Overall, the drink was not that different from the Applejack Rabbit save for being a bit drier and more herbal and spiced.

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