Sunday, November 14, 2021

grand & central

1 1/4 oz Rye Whiskey (Sazerac)
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 Grand & Central proffered orange, apple, and plum aromas to the nose. Next, grape and pear notes on the sip transferred to rye, apple, plum, and herbal flavors on the swallow.

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