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.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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