Category: Classic Cocktails

rustyThe Rusty Nail is the ultimate in Scotch cocktails and if you are interested in that style of whiskey, this is a drink you should be familiar with. Traditionally, this classic cocktail is made with blended Scotch, though Glenlivet 15 year single malt is my Scotch of choice here. Experiment with different types of Scotch and add more or less Drambuie (a Scotch-based liqueur) to suit your tastes, allowing the whisky’s distinct personality to shine through.

The Rusty Nail became popular in the early 50’s and was most famously enjoyed bydrambuie Frank, Dino, Sammy and Peter Lawford, otherwise known as the Rat Pack. Uisng the delicate scotch blended mixer drambuie, a blend of Scotch Whiskey, a little honey, as well as other spices, in a ratio suited to your taste, typicylly 2/3 scotch 1/3 Drambuie, don’t skimp on the Scotch. Just like a Manhattan is only as good as the Bourbon you use, a Rusty Nail is only as good as the Scotch that is in the drink.  Johnny Walker Red is good, but Black is better.


The Perfect Manhattan

Article courtesy of the NY Times

Not back in fashion, I mean. That story is at least a decade old, and even then it wasn’t much of a story. Unlike many other cocktails that have recently been roused from long hibernation, the Manhattan never really slumbered, having been kept drowsily awake through the lean years of cocktaildom by French-cuffed businessmen and other habitués of old-guard hotel bars and private clubs. But even those Manhattans — typically mixtures of bourbon or Canadian whiskey, bitters and vermouth finished off with the crimson syrup-grenade we call maraschino — aren’t what I’m talking about.

No, I’m talking about the original Manhattan. The daring, woodsier Manhattan of the 1800s —when New York City was only Manhattan and its eponymous cocktail was the boss of all drinks. Back then, bartenders left out the gloppy maraschino cherries — those didn’t arrive at our shores until 1900 or so — and made the drink exclusively with rye whiskey, bourbon’s sharper-tongued cousin. (For an analogy, think of the difference between rye bread and corn bread). In all likelihood, that rye whiskey came from upstate New York, because, as Ralph Erenzo points out, “There were 1,200 distilleries operating in New York before Prohibition.”

Mr. Erenzo should know. Along with his partner, Brian Lee, Mr. Erenzo is the proprietor of the only whiskey distillery operating in New York State. Their two-man operation, Tuthilltown Spirits, is based out of a converted granary and 18th-century gristmill in Gardiner, N.Y., near New Paltz, that has so far yielded small artisanal batches of bourbon, vodka and the sort of unaged corn whiskey sometimes referred to as moonshine.

On a recent Monday, the two microdistillers introduced their latest offering at a party at the Four Seasons: Hudson Manhattan Rye, a 92-proof whiskey made with 100-percent rye ground at the Tuthilltown mill. “Rye was the New York whiskey,” said Mr. Erenzo, just as the Manhattan was the New York drink. Tuthilltown’s Hudson Manhattan Rye, Mr. Erenzo said, was expressly designed to be mixed into a Manhattan — to reunite, after 70-some years, New York rye whiskey with the cocktail it wrote into history.

The recipe that Tuthilltown’s owners cleave to comes from LeNell Smothers, who owns LeNell’s, a wine and spirits boutique in Red Hook, Brooklyn. Ms. Smothers is fond of what’s called a “perfect Manhattan,” so called for its balanced proportions of sweet and dry vermouth rather than any claim to immaculateness. Ms. Smothers has been a staunch proponent of Tuthilltown’s products, which she admires for their Hudson Valley provenance and the pride and devotion Mr. Erenzo and Mr. Lee are pouring into them. “It’s really exciting to see someone local doing this,” she said. “They’re shaking things up a bit.”

In a sense, that is. The original Manhattan was always stirred.

Perfect Manhattan Adapted from LeNell Smothers

2ounces Tuthilltown Hudson Manhattan rye whiskey

½ounce sweet vermouth (preferably Vya or Carpano Antica)

½ounce dry vermouth

2dashes of orange bitters

Lemon twist, for garnish.

Stir the liquid ingredients with ice and strain into a chilled cocktail glass. Garnish with the twist.

This article is from

5 Classic Cocktails Every Man Should Know

There’s been a trend lately to get back to the old way of doing things, especially when it comes to things we ingest. People are eating organic produce, for example, and some are going as far as planting their own gardens. Many chefs are serving old-world comfort food right next to their innovative dishes. This trend has also entered the world of libations. Drink menus around the country are starting to have more of the old classics included on them. Many mixologists are using these cocktails as starting points for newer versions that take advantage of the plethora of products out there today. Recipe books from classic bars such as the Old Waldorf-Astoria, The Savoy, and the Stork Club are available in reprint editions for the new generation to use. And who can forget Old Mr. Boston? They’ve been printings those books since 1935 and still do to this day.

But you don’t need a recipe book to get started mixing up some of the classic cocktails men have been drinking for decades (and in some cases, more than a century). Here’s how to create the 5 classic cocktails every man should know.

Let’s make some drinks!

 1.  The Old Fashioned

The Old Fashioned is a bourbon based cocktail, but try it with any whisky. You may find you like the sweeter taste of a Canadian whisky, the more sour taste of the Tennessee stuff, or, for some complexity, use rye. This drink uses a short round glass, sometimes called an Old Fashioned glass, after the drink itself.

Put 1 sugar cube in glass

Add 2-3 dashes of Angostura bitters

Add 1 Splash of Soda Water

Muddle (smash) until sugar is dissolved

Fill glass with ice cubes

Add whiskey to the top of the glass, stir

Garnish with an orange slice and maraschino cherry

Notes on Muddling: To muddle just means to smash. You can use whatever is at your disposal. Some bartenders muddle with the back of their bar spoon for light muddling and use a muddler (basically a wooden dowel about the width of a broom handle) for more intense smashing.


For a sweeter drink, add more sugar or muddle a peeled orange slice along with the sugar and bitters. For a weaker drink, use less whisky and top with soda water. Use just whiskey, sugar, and bitters to make the Sazerac (swirl the glass with absinthe and dump out before filling for a true one).

2.  The Manhattan


Image by larryvincent

Another whiskey based cocktail, more of a variation on a Martini. Where the Martini is gin and dry vermouth, the Manhattan is whiskey and sweet vermouth. And don’t forget the bitters! Angostura or Peychaud’s works fine.

  • 3 parts Canadian or Rye Whiskey
  • 1 part Sweet (Red) Vermouth
  • 1 dash bitters

Make in mixing glass filled with ice. Stir until very cold (stirring is very important to help the ice melt to water it down a bit and make it more palatable). Pour into cocktail glass and garnish with a maraschino cherry.


Trade the whiskey for scotch to make it a Rob Roy. Trade with brandy for a Metropolitan. If you desire the drink to be sweeter, add some juice from the maraschino cherries.

3.  The Tom Collins

The Tom Collins is a classic long drink. It’s a cool, summer drink, built over ice and served in a tall, slender glass, often called a Collins glass. It’s gin-based, sweet and bubbly.

  • 1 1/2 oz Gin
  • 1/2 oz Simple Syrup*
  • Juice of 1/2 Lemon
  • Soda Water

Shake Gin, Simple Syrup and Lemon Juice over ice. Fill Collins glass with ice and strain drink into glass. Top with soda water and gently stir. Garnish with orange slice and maraschino cherry.

*Note about Simple Syrup. Simple syrup can be purchased, but it’s easy to make yourself. Heat a cup of water almost to boil and add a cup of sugar, stirring until completely dissolved. Let cool and add to a container for storage. Should be kept in refrigerator. To make bigger quantities, just make sure to use equal parts sugar and water.


Trade vodka for gin to make a Vodka Collins, tequila for a Juan Collins, or rum for a Rum Collins. If you choose to use whiskey and take out the soda water, you’ve essentially made a whiskey sour.

4.  The Sidecar


A popular French cocktail, as it uses two liquors made in France. Can be served in a sour glass (a smaller version of an old fashioned glass) or up in a cocktail glass

  • 3/4 ounce Cointreau
  • 3/4 ounce lemon juice
  • 1 1/2 ounces cognac

Shake over ice and pour into sugar rimmed glass. Garnish with lemon twist.


This recipe is the “french school.” The English school” calls for a slightly less sweet drink, using more Cognac and less Cointreau, about 3 parts to 1 part, and 1 part lemon juice.

5.  The Martini

Last, but not least, we have the Martini. The most argued about cocktail in the history of drinking. Stir or shake? Vermouth or none? Glass or metal tin? The Martini is THE drink that signifies nightlife and cocktails in general. When someone needs to use one image to symbolize drinking, more often than not, it’s the Martini. That sexy glass, clear liquor, green olive with red pimento. Makes me thirsty just thinking about it.

I’m going to give you the International Bartender’s Association’s official recipe, then explain the countless variations.

  • 4 parts Gin
  • 1 part dry vermouth (sometimes called French or white vermouth)

Pour all ingredients into mixing glass over ice and stir well. Strain into chilled cocktail glass. Squeeze lemon peel over the drink, discard. Garnish with one green olive.


The variations on the Martini could fill a whole book. Keep in mind there is no “right” way, only the way you want your drink. I’ll list a few of the most popular.

Vodka Martini: use vodka in place of gin, garnish with lemon twist

Churchill: A Martini with no vermouth. Basically cold gin in a glass. Legend has it Churchill would “look in the direction of France” and that would be plenty of vermouth.

Roosevelt: Two olives instead of one. Even number of olives is considered bad luck by some.

Dirty Martini: Add olive brine to taste.

Burnt Martini: Uses scotch instead of vermouth.

Buckeye: Martini with a black olive.

Gibson: Martini with an onion instead of an olive.

Dickens: Martini with no garnish. No “olive or twist”.

Vesper Martini: 3 parts Gin, 1 part Vodka, 1/2 part Lillet, lemon twist, shaken, not stirred. James Bond’s martini. Also called a 007.

Bradford: A standard Martini shaken, not stirred.

Notes on vermouth: when someone orders their Martini “dry” or “extra dry” that means to use LESS dry vermouth. People will order a Martini with no vermouth, not knowing that they’re ordering a Churchill. Some prefer the “in-and-out” method, which means to pour vermouth over ice into the mixing glass you’ll be using for the Martini and dumping it straight out before adding the Gin. Some will order a “Perfect” Martini, which in the cocktail world means equal parts sweet and dry vermouth. Others will order a “Sweet” Martini, meaning the use of sweet vermouth is preferred over dry. These will be garnished with a cherry.

Notes on garnishes: Traditionally, a single green olive or a lemon rind twist is used. Using a cocktail onion makes it a Gibson. One of the origin stories is, an American diplomat who did not drink would ask that his glass be filled with water and garnished with an onion instead of an olive so he could pick his glass out of a sea of Martinis. There are a few others. No one really knows the truth, which is part of the fun. Some people garnish with pickled okra, jalapeno peppers, pickles, lemon twists, lime twists. The possibilities are endless.

Notes on stirring or shaking: Traditionally, the drink is stirred. Some people believe shaking causes tiny bubbles which don’t allow for the drink to fully hit the tongue, making it unable to cleanse the palate fully between courses of food. Or that it “bruises the gin” making it taste sharper and less palatable. Others claim that shaking is the way to go, that “bruising the gin” is preferred because it releases the botanical oils in the gin and makes for a more floral drink. There is a taste difference, and it is a matter of preference.

These are five classic cocktails, and with the variations, many more. There are many I left out, and some of you will have your favorites that I didn’t include. I tried to choose ones that are classic, popular, easy to make, and have stood the test of time, so you can do it at home. Enjoy, have fun, and hopefully you’ll find an new favorite in an old classic.

This article is from Putney the best food and drink site on the web

Well, “when in Rome…” And in this case, “when in Long Island….make Long Island Iced Tea”.

While this cocktail is much tastier than you might think, there is no tea in this drink, and there is nothing “long” about it. “Long” drinks usually denote cocktails that are less boozy and often served in higher volumes, like a Pimms Cup or Dark n Stormy (a Diablo is also a good long drink). Long drinks often make for good summer cocktails, as you can sip them over a lazy afternoon. But with the Long Island Iced Tea, you can sip one over a full afternoon and still feel like you had a Three-Martini lunch…umm… make that a four-martini lunch.

Many ingredients, but most are easy to find or are in your bar right now.

The trick with the Long Island Iced Tea (Latin translation: needus designus driverus) is that most recipes suggest anywhere from four to seven ounces of high-proof spirits per drink (most cocktails have two ounces)- but you really don’t taste the booze. The Long Island Iced Tea tastes good (very good if you tweak the recipe), and goes down way to easy for its own (and your own) good.

Most recipes suggest an ounce to an ounce-and-a-half each of gin, vodka, tequila, rum and triple sec, with some lemon, simple syrup and a splash of coke. We include that recipe below, but it is a bit sweet for most. And while it tastes good, most of the attraction is of the “I can’t believe this drink is smooth with so much booze” category. Our version lightens the drink somewhat (not much) but omits the triple sec and adds more lemon and coke. Usually we don’t mess with original recipes without changing the name of the cocktail. But there are literally dozens of variations on the Long Island Iced Tea (see here, if curious), so whats one more version of the recipe?


Long Island Iced Tea and ingredients.

As for the spirits used in the recipe, there is no need for anything special. Decent, inexpensive rum, gin, tequila and vodka will do fine. The real alchemy of the drink is how the spirits mesh, if you add something too good, or aged, it won’t help and may actually harm the drink- and why waste the money? If you do want the best result, fresh lemon juice and simple syrup will work better, but sour mix will work in a pinch. All recipes suggest Coke, and that’s what we use, but any decent cola should be fine. And serve with lots of ice, the dilution helps the drink, and softens the booze (a tiny bit). And in the end, you have a very tasty drink that is a good summer sip. Think rum and coke, but with more tartness, depth and complexity. Just be careful if you have more than one.

 As for the history of this drink, there are simply too many stories to know where it came from. TGI Fridays claims they invented it (doubtful), but bars from Long Island to Tennessee also claim to be the creators. And to make matters worse, the timeframe varies anywhere from the 1920′s to 1970′s. But since neither tequila or vodka were common in the states until the 1950′s, we suspect the Long Island Iced Tea is a more recent creation. But perhaps fittingly, after a few of these cocktails, no one would remember anyway…

The Long Island Iced Tea: (Our version)


  • 3/4 oz. white rum
  • 3/4 oz. blanco tequila
  • 3/4 oz. dry gin
  • 3/4 oz. vodka
  • 3/4 oz. lemon juice
  • 1/4 oz. simple syrup
  • 2-3 oz. cola
  • Lemon wheel, for garnish


  1. Combine the spirits, lemon juice and simple syrup in a highball or Collins glass with lots of ice. Mix and then top with the cola. Add the lemon wedge and serve.

Long Island Iced Tea: (Classic version)


  • 1 oz. white rum
  • 1 oz. blanco tequila
  • 1 oz. dry gin
  • 1 oz. vodka
  • 1 oz. triple sec
  • 1 oz. lemon juice
  • 3/4 oz. simple syrup
  • Splash of cola
  • Lemon wheel, for garnish


  1. Combine the spirits, lemon juice and simple syrup in a highball or Collins glass with lots of ice. Mix and then top with the cola. Add the lemon wedge and serve.


Original Negroni Recipe
– 1 oz gin
– 1 oz Campari
– 3/4 oz Sweet Vermouth

Combine all ingredients in an ice filled shaker. Shake until well chilled and strain into a chilled cocktail glass. Garnish with a burnt orange. To make a burnt orange, cut about a 1 1/2 inch by 1 inch peel off a ripe navel orange. Be sure to get just the skin and as little of the pith as possible. Holding the orange peel between thumb and index fingers with skin facing out, hold a lit match over the glass and with the orange peel about an inch away from the flame squeeze the peel quickly and firmly between your fingers. When done correctly, a burst of flame will come from the oils being released from the peel leaving an aroma and adding a note of orange to the cocktail. Simply drop the twist in the drink.

This Italian concoction was invented in the early 1900s. Mixed with gin, Campari and sweet vermouth, it was named after Camillo Negroni in Florence who always ordered the same cocktail. Today Negroni is often consumed as a pre-dinner cocktail to stimulate the appetite for dinner. Aperitif is a European invention and it came to America in the early 1900s. Campari is also an Italian product, invented by Gaspare Campari in the early 1800s.

The story of how the French 75 became popular and received it’s name is said to be that it created by Harry MacElhone for returning WWI fighter pilots. It is named after an artillery gun called the French 75 which, like the drink, was known for it’s kick.This drink can also be made with brandy in place of the gin and there is some question as to which version is the real French 75, but gin is the more common now. To add another twist, if the same drink is made with vodka for the base spirit, it is a French 76.


  • 1/2 oz lemon juice
  • 1 oz gin
  • 1/2 oz Cointreau
  • Champagne


  1. Pour the lemon juice or gin and Cointreau into a cocktail shakerwith ice cubes.
  2. Shake well.
  3. Strain into a chilled Champagne flute.
  4. Carefully add the Champagne.

The Wondrich Report

The 75-millimeter M1897, a light, potent little gun with a vicious rate of fire, was the mainstay of the French field artillery in World War I. Hence the drink. Of all the many champagne-and-liquor combinations known to contemporary mixology, this one has the most élan. Two of these and you’d fight to defend Madonna’s honor. The drink was a favorite of the Lost Generation — hell, there’s enough alcohol in it to give even Hemingway a buzz.

Most modern recipes lowball the gin; one online compendium cuts it down to 1/4 ounce. For shame. Nor should one adulterate this old soldier with Cointreau or the like. No shame, however, in leaving out the gin entirely — as long as you replace it with brandy or cognac (yielding a King’s Peg, although often recipes for these omit the lemon and sugar).

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Satan’s Whiskers

There are two versions of this classic cocktail, one calling for Grand Marnier, the other using orange curacao. This recipe is considered the “straight” version, while the other is known as “curled.”





1/2 oz. gin
1/2 oz. Grand Marnier
1/2 oz. sweet vermouth
1/2 oz. dry vermouth
1/2 oz. orange juice
Dash orange bitters
Tools: shaker, strainer
Glass: cocktail

Shake ingredients on ice and strain into a chilled glass

A little History of Satan’s Whiskers…………… Martha Rhodes 2009

Anything with Grand Marnier is a great drink. Grand Marnier is a French, cognac-based orange liqueur that is aged in oak casks. References to cocktails do date back as far as 1806. “The Balance,” an American publication stated that a “Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters…”

The martini has and will probably always be one the world’s most famous cocktails and Satan’s Whiskers is thought of as a variation of the Bronx cocktail which is a perfect martini with orange juice. By 1900, the popularity of the martini ushered the cocktail into its heyday and during prohibition (1920-1933), cocktails became even more popular because the flavorings in the mixed drinks provided some help with the terrible taste of some of the liquor that was being smuggled into the underground drinking establishments by bootleggers.

// Unlike whiskey and other liquors, gin did not require any aging or special wood casks, so it was relatively easy to make. Gin was made with juniper berries. Gin could easily be made by mixing raw alcohol with juniper berry extract and a few other ingredients in a large container. This is where the term “Bathtub Gin” comes from. The United States remains one of the world’s largest consumers of gin.

The first recipe for Satan’s Whiskers is from 1930 in Harry Craddock’s Savoy Cocktail Book. In one article about the cocktail recipes of Hollywood, The Embassy Club, a Hollywood night spot (speakeasy), is credited for the Satan’s Whiskers cocktail recipe. Whoever invented it, it’s a great cocktail for Halloween.


recipe from
It’s pretty clear that Martin B. Lomasney, the political boss of Boston’s West End (where Ward 8 was located) in the late 1800s, did some not-nice things. In 1894, an out-of-work “oil finisher” shot The Mahatma in the leg—four other bullets missed their mark—and told a policeman, “If you knew as much as I do you would have done it yourself. He is a villain and anything but a friend of the unemployed. ” But we may owe this cocktail to Lomasney. A Locke-Ober bartender named Tim Hussion is said to have created the drink in honor of him, though Lomasney didn’t drink and was a staunch Prohibitionist (there’s one not-nice thing). We got this recipe from Frank Locke’s granddaughter, who wrote that it “originated … at the time President Kennedy’s grandfather was elected mayor of Boston. ” But that doesn’t explain the name. Fitzgerald was the boss of the North End (Lomasney did provide crucial support to “Honey Fitz” as he moved up the political ladder). In any case, the cocktail is essentially a whisky sour with a dash of grenadine. We like it better with rye, but Bourbon’s good, too.

    Pour 1 1/2 ounces bourbon, 2 teaspoons lemon juice, and 1 teaspoon each of orange juice and grenadine into a cocktail shaker half-full of cracked ice. Shake the mixture well and strain it into a cocktail glass. Garnish with a maraschino cherry and half an orange slice.

The Wundrich take from

The Sidecar is often singled out as the only good cocktail to come out of the long national nightmare that was Prohibition. And when you’re sipping one, you almost think it was all worth it. The luminous, golden-straw color, the perfectly controlled sweetness, the jazzy high notes of the citrus against the steady bass of the brandy. This is a drink whose suavité is beyond question — it’s the Warren Beatty of modern mixology. It’s so easy, in fact, to be seduced by this clever old roué that a word of caution would not be out of place here. These gents have a way of stealing up on you and — bimmo! Next thing you know it’s 8:43 on Monday morning and you’re sitting in the backseat of a taxi idling in front of your place of employ. In your skivvies.

While unanimity prevails as to what goes into a Sidecar, there’s considerable dissension about the proportions. The so-called French school holds to a Trinitarian philosophy — three equal parts. We like more of the Holy Ghost in ours.



  1. If desired, rima chilled cocktail glass with sugar.
  2. Pour the ingredients into a cocktail shakerwith ice cubes.
  3. Shakewell.
  4. Strain into the prepared cocktail glass.
  5. Garnish with a lemon twist.

The History of the Sidecar:

As most origins of cocktails go, there are a few versions of how the Sidecar came into being. One story, as told by David Embury in The Fine Art of Mixing Drinks(1948), says that it was developed in a Parisian bistro during World War I by a friend who rode to the favorite bar in the sidecar of a motorcycle. Which bar this was is left to speculation, but is popularly thought to be Harry’s New York Bar.

Another claim to the Sidecar invention attributes Frank Meier who worked at the Paris Ritz. As Gaz Regan pointed out in The Joy of Mixology, this was later disputed by a man named Bertin who worked at the Ritz after Meier.

The next story moves to Buck’s Club in London. In his 1922 book Harry’s ABC of Mixing Cocktails, Harry MacElhone credits the drink to Pat MacGarry, one of the great bartenders of the day. This was also backed up in Robert Vermeire’s 1922 Cocktails and How to Mix Them.

Whichever theory is correct will remain a matter of debate and opinion. One thing that is agreed upon is that the Sidecar is a classic sour drink. Sours were quite popular during the golden age of cocktails in the early 1900’s and were a simple mix of base spirit, sour (primarily lemon), and a touch of sweetness. Other great sour drinks came about at the same time, i.e. Brandy Daisy, Whiskey Sour, Margarita. Beyond that, the Sidecar has influenced many other cocktails which include Boston Sidecar, Pisco Sidecar, Rum Sidecar, Chelsea Sidecar (Delilah or White Lady), and Balalaika (vodka in place of brandy).

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This excerpt is from the Esquire web site, they have a great section on the history of the cocktail.

Jack Rose was a bald liar. In the early-morning hours of July 13, 1912, a mid-level gambler by the name of Herman Rosenthal was called away from the 2 a.m. ginger ale he was sipping in the bar of Times Square’s Hotel Metropole and shot four times in the head. Bald Jack Rose was the guy who handled the contract. Here’s the liar part: When Herbert Bayard Swope of the New York World and D.A. Charlie Whitman got together — for reasons too complex to go into in a drink essay — to pin the hit on a certain Lieutenant Charles Becker of the NYPD’s antigambling squad, Rose was their star witness. Perjured himself with enthusiasm and imagination (and, of course, saved his neck). It was the trial of the century; little did they know. Becker went to the chair, Whitman to the governor’s office, Swope to the executive editorship of the World, and Rose — well, he went into the catering business.

In a mixing glass combine:

 1 1/2 ounces applejack 1/2 ounce grenadine, and the juice of 1/2 lime. Shake fast and furiously with much cracked ice and strain into a chilled cocktail glass.

It’s even remotely possible that Rose himself invented this drink; he was somewhat of a celebrity (whatever became of that Kaelin fellow, anyway?) and not averse to cashing in on his ill-gotten fame. But whoever it was, he was a clever bugger — the drink is based on applejack, and it’s rose-pink. Play on words. In any case, the Jack Rose is an effective testament to its namesake: It’s smooth and sweetish and deeply deceptive. Sipping it, you can’t tell it contains liquor of any kind, let alone applejack. Ironic, that. The one classic cocktail to use New Jersey’s indigenous firewater, and you can’t even taste it.Read more:

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