sardi's special

2/3 Laird's Applejack (1 1/2 oz Laird's Bonded)
1/3 Curaçao (1/2 oz Pierre Ferrand)
1 dash Lemon Juice (1/2 oz)
4 drop Grenadine (1/4 oz)
1 Egg White

Shake once without ice and once with ice, and strain into a cocktail glass.

One of the other drink recipes that caught my eye in the 1934 Laird's Applejack book was the Sardi's Special. The name reminded me of the Sardi's Delight from Boothby's 1934 World Drinks and How to Mix Them that we made back in 2009, and a few months ago in January, I was taken to the legendary Sardi's Restaurant in Manhattan for lunch where both of these drinks were created. This one was attributed to an Oreste Gambarana, and I was able to uncover records of a gentleman by that name who lived from 1898 to 1964 in New York City; given how the restaurant opened up in 1927, there is a probability that they were crafted and served during Prohibition considering the two 1934 publication dates (and that Vincent Sardi's original establishment from 1921 to 1926 was a speakeasy). The Sardi's Special came across on paper as a mashup of a Pink Lady and a White Lady heavier on the apple brandy and minus the gin.
The Sardi's Special showcased an apple, orange, and berry bouquet to the nose. Next, a creamy lemon and fruity sip led into into apple transitioning to tart orange flavors on the swallow.