Jersey Daisy (for Deragon)

One evening while working at Heaven’s Dog, I was graced with the presence of another man who lives a double life in Tech and Booze. John Deragon was, at the time, working for PDT and at the same time maintaining a second life as a highly placed Information Technology worker in some aspect of the Hearst organization.

I had made him my version of the Aviation and he was next interested in a cocktail of a more aromatic bent. Thinking something Brooklyn-ish, I wondered about what I could make that he hadn’t already experienced. He suggested a cocktail which I believe was of his own devising, The Jersey.

Composed as follows, it turns out to be quite delicious, amazingly taming two rather extreme liqueurs by pitting them against one another:

Jersey Cocktail
2 oz Laird’s Bonded Applejack
3/4 oz Carpano Antica Vermouth
1/4 oz Luxardo Maraschino Liqueur
1/4 oz Fernet Branca

Stir with ice and strain into a cocktail glass. Garnish with an Orange Twist.

Looking through the Daisy recipes I’d made so far, I felt they were strangely amiss without one based on Apple Brandy. Thinking back on Mr. Deragon’s Jersey, I came up with the following.

Jersey Daisy (for Deragon)

1 oz Rittenhouse Bonded Rye*
1 oz Laird’s Bonded Apple Brandy*
Juice 1/2 Lemon
1/4 oz Rich Simple Syrup
1/4 oz Fernet Branca (for float)

Peel lemon as for Crusta and line wine glass with peel. Half fill with Cracked ice. Shake all ingredients other than Fernet Branca with ice and strain into glass. Fill with Soda and float on Fernet. Garnish with strawberry and mint and serve with a straw.

*In the event of actual New York Bartenders, please bump the Laird’s and Rye up to at least 1 1/2 ounces each.

3 thoughts on “Jersey Daisy (for Deragon)

  1. Chris Lane served me one of these at Wo Hing last night. I did a little sleuthing since I had never heard of it before. It appears that the actual name of the drink, as created by Jim Meehan and John Deragon, is the “Newark.” The recipe also spec’s Vya sweet for the vermouth and Maraska for the maraschino. I’m very interested in seeing how those two substitutions change the the drink.

    • Yes, I found it interesting that the recipe name changed from when John gave it to me a couple years ago, and when it was included in the PDT Cocktail Book.

      I generally don’t buy Vya Vermouth, as it is even more expensive than Carpano Antica. If you give it a try in the drink, let me know how it is.

      • Definitely a different drink when made with the Vya and the Maraska. Specifically, the Maraska adds a nutty/cherry stone note that I didn’t recall from the version I had @ Wo Hing. I’m convinced about that, at least.

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