Thursday, January 10, 2019


1 oz Laird's Bonded Apple Brandy
1 oz Bourbon (Four Roses)
1 oz Sweet Vermouth (Cocchi)
1 dash Angostura Bitters
1 dash Peychaud's Bitters

Stir with ice, strain into a cocktail coupe, and garnish with 3 cherries (1 cherry).

After my work shift two Thursdays ago, I ventured into my collection of Food & Wine: Cocktails volumes. In the 2008 edition, I spotted a lesser-known Sam Ross recipe called the Grandfather that he crafted at Sona in Los Angeles called the Grandfather. While the combination of whiskey, apple brandy, and vermouth dates back to before Prohibition in drinks like the Caldwell (and the whiskey, brandy, and vermouth formula to 1862 with the Saratoga), I was still up for trying Sam Ross' take on it. Moreover, I thought about using Old Grand-Dad in this recipe; however, the only mark that I currently have is the 114 proof which would probably dominate the balanced here. Therefore, I took the opposite slant and went with a softer one -- Four Roses Yellow Label -- to allow the apple flavors to take center stage.
The Grandfather entered with apple, whiskey, and clove aromas that gave way to a grape and malt sip. Next, the Bourbon and apple flavors entered the swallow along with complementary clove, allspice, and anise accents.

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