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A Spontaneous Libation for your Consideration

Shrapnel

Posted by Shawn C
1 1⁄2 oz Bourbon
1⁄2 oz Sweet vermouth
1⁄2 oz Dry vermouth
1⁄2 oz Apricot liqueur
1 sli Orange (as garnish)
Instructions

Original instructions say "stir on the rocks", but I prefer to stir in mixing glass with ice, then pour over a large rock before adding garnish.

Notes

Came across this "Perfect Manhattan" riff while searching through my old copy of "Ultimate Bartender's Guide." I expected I would find an older source, or another name for effectively the same cocktail, but came up empty.

Lots of room to experiment with different bourbons, vermouths, and apricot here, as well as varying proportions. I chose Bulleit Bourbon because I like it, and its name is "shrapnel adjacent." I used Carpano Dry and Carpano Classico for the vermouths (I thought Antica might be overbearing in this.) I chose Rothman & Winter Apricot liqueur and have liked it with both 1/4 and 1/2 oz quantities.

My wife gave it a thumbs up, so it is in the rotation now.

History

Source of the cocktail is not stated in the book. Barbug.com lists the same name and recipe using Jim Beam Bourbon and Hiram Walker Apricot Liqueur, so that might reflect the original calls from the magazine.

Curator rating
5 stars
Average rating
3.5 stars
(5 ratings)

From the Knowledge Vault

Bourbon: Producer Capsules

This is the sixth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Buffalo Trace

Distilling at what is now Buffalo Trace in Frankfort probably began in the 1850’s, but Edmund Haynes Taylor (yes, there’s an E.H. Taylor line) bought whatever was there and renamed it the “Old Fire Copper” distillery (OFC) in 1870. After an 1872 expansion, George T. Stagg (yep, there’s a BT label named after him as well) bought the place in 1878 only to have it struck by lightning and burn to the ground merely four years later. The 16 year old Albert Blanton (you guessed it – more whiskey named for him) started there in 1897 and was promoted to Superintendent in 1900. As Prohibition was winding down, the Schenley company bought the distillery, now named after Mr. Stagg in the wave of consolidation that saw distributors and marketers own distilleries.

In 1983, the plant was sold to some investors who were focused on the Japanese market under the name Age International. Though other companies will argue this point, what is now these investors did come up with Blanton’s. the first “single barrel” Bourbon in 1984.

Recent Additions

  • Chicago Mouthwash — Herbal liqueur, Branca Menta, Sweet vermouth
  • The Ugly Truth — Cognac, Rum, Crème de Banane, Allspice Dram, Orange bitters, Chocolate bitters, Orange peel
  • Golden Slumbers — Bianco Vermouth, Calvados, Luxardo Bitter Bianco, Pear liqueur, Verjus, Apple
  • Further Out Than You Thought — Gin, Aquavit, Sweet vermouth, Orange bitters, Tonic water, Rosemary
  • 20thC Christmas Cake — Gin, Crème de Cacao, Maraschino Liqueur, Lemon juice, Rich simple syrup 2:1, Vanilla extract

Recent Discussion

  • Re Chicago Mouthwash, 1 day 1 hour ago Shawn C commented:

    Definitely true to the name in flavor profile and intensity. I like Malort (and Letherbee Besk and Baska Med Malort) in various drinks, and while this one is not bad, I feel like it is more of a starting point for a better cocktail using a base spirit to mellow the intensity of the rest. The mint/menthol/saffron, considerable sweetness and lower overall proof reduce some of the Malort bitterness.

  • Re Golden Slumbers, 1 day 10 hours ago Shawn C commented:

    Published, added creator, corrected location, added year, reworded instructions.

  • Re Transdermal Celebration, 2 days 1 hour ago Shawn C commented:

    I thought this combo sounded familiar, turns out I had experimented with the above in September 2026, with the addition of lime juice, but that trended toward sour, so I switched to lemon juice and added some Damiana to balance. I haven't named it yet.
    The listed cocktail has a great name, and good overall flavor, but the mouthfeel is a bit thick from the Chinola. There are various combinations of related Mezcal/Chinola/Ancho Reyes drinks out there but they almost all use lime, lemon, or pineapple juice which thin the Chinola thickness.

  • Re Odeon, 5 days 3 hours ago Shawn C commented:

    Lightly curated and published (changed title from allcaps, and re-wording on straining). I happened to have the Cointreau Noir, which is a relaunch of Cointreau's original brandy based triple sec (think Grand Marnier.) I picked up the Cointreau Noir some years ago to match two dozen 1920's French cocktail book recipes that called for "Majestic" which had long been discontinued. After looking through some of the 1920's French ads I realized that Majestic had been a Cointreau offering at the time, and the recipe was the basis for the Noir relaunch/renaming.

  • Re super haymaker, 5 days 4 hours ago Shawn C commented:

    I would stir rather than shake this. I didn't have the Evangelista abruzzo punch, but the description of it being a rum based Italian liqueur led me to using Borsci San Marzano instead. The difference is the latter won't have the citrus aspect. The result was complex with the tea like character of the Alpeggio being noticeable here.