Apple Pie Cocktail

Apple Pie Cocktail

1/2 Bacardi Rum. (1 1/2 oz Flor de Cana Extra Dry Rum)
1/2 Italian Vermouth. (1 1/2 oz Cinzano Rosso Vermouth)
4 Dashes Apricot Brandy. (1 teaspoon Vedrenne Liqueur de Abricot)
2 Dashes Grenadine. (1/2 teaspoon home made Grenadine)
4 Dashes Lemon Juice. (1 teaspoon Lemon Juice)

Shake (or stir? I’d lean towards stirring.) well and strain into cocktail glass.

Sort of an elaborate Rum Manhattan, I guess. Really quite an enjoyable cocktail.

No real idea what it has to do with Apple Pie, however. Anyone have an idea?

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

One thought on “Apple Pie Cocktail

  1. Haven’t tasted it BUT based on ingredients, it is like an apple pie recipe- except for the whole apple thing…or the crust thing. When you make apple pie, the apples are tossed with white or brown sugar and lemon juice- so the flavor profile seems to make sense. Combined with the water from the apples, those ingredients get you a kind of caramely mixture that the liquors in the list match. So, maybe it should be called- apple pie(less) cocktail. Who knows. Loving your blog by the way. Got my boyfriend the Savoy book for x-mas and he’s made me some amazing things with your help. Rock on.


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