3/4 oz Applejack (Laird's Bonded)
1/2 oz Cocchi Americano
1/2 oz Dubonnet Rouge
2 dash Orange Bitters (Angostura Orange)
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
Two Sundays ago, I was perusing Kindred Cocktails and started a search for Dubonnet recipes. There, I spied the Grand & Central crafted by Greg Best at Holeman & Finch Public House in Atlanta that was sourced from a 2012 Wall Street Journal article on Manhattan riffs. The combination of rye and applejack has been a popular one in modern drinks like the Fallback and American Trilogy and older ones like the Bronco Buster and Diamond Back, and I uncovered an early Dubonnet and Lillet/Cocchi Americano recipe in the 1937 Café Royal Cocktail Book with the Pool.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKgPtqbOWDmPFxTi-SbiEA4HoCvfcRKX_DvXIIic8dRKIQ_tL2GAcVLFObAN2W4K4UpayL409FEU-3I3bhMe_TyczVngOqqQBDRyCl5eGK6aj4pV0xzfhC7cgWcet4bJy6fMaIoIbnAmq/s320/grandandcentral6531.jpg)
No comments:
Post a Comment