2219 found Showing cocktails with ingredient Lemon juice

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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
(4 ratings)

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This is the eighth installment 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.

Old Fitzgerald Bonded Bourbon

(100 proof) DSP #1 – Bernheim, bottled DSP 31 – Heaven Hill, bottled 2013? $16

Golden amber color. Candy floss, honey and golden citrus on the nose, not sharp. Typical cream of wheat/plaster of Paris sweetness as well. Oily and slightly viscous, with alcohol burn fading into maple and corn sweetness at first, then more citrus and dusty-wheaty notes. The empty glass smells like bananas. Incredible value, if you like wheat Bourbons and can find it.

Very Old Fitzgerald 12 Year Bourbon

(90 proof), bottled 2009? $30

Moderate amber in color. Creamy nose, vanilla and marzipan, old furniture finish. The decrease is alcohol is evident, but there’s a drag of wood tannins across the front of the palate that takes a moment to turn from furniture shop (e.g. good wood aromatized by hot metal) to the cream of wheat sweetness. There’s some ornamentation of green spicy notes that must be from the wood, and this just feels heavier and more contemplative.

Old Weller Antique Bourbon

(107 proof) $26.50

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Recent Discussion

  • Re The Holy Grail, 3 days ago danoman89 commented:

    The montenegro absolutely disappears into this drink. Quite tasty, but a little too easy drinking

  • Re Smoke on the Beach (Jim Kearns), 3 days ago danoman89 commented:

    Really quite good

  • Re Industry Flip (Fred Yarm), 4 days ago danoman89 commented:

    Creamy, bitter, and funky. Absolutely lovely

  • Re The Bellman, 5 days ago Mixin In Ansley commented:

    Perfectly balances the sweet, the bitter and the spirit. Elevated.

  • Re Vancouver, 5 days ago Shawn C commented:

    This one changed over time. Difford's Guide points to a "Vancouver" recipe in "About Town Cocktail Book" published in 1925 by Mitchell Printing & Publishing of Vancouver, B.C. Same ingredients except using French vermouth rather than sweet vermouth; proportions differ with more Benedictine, probably for balance (50 gin/30 dry vermouth/20 benedictine/dash of orange bitters/ olive. The book was reviewed and apparently edited by Joe Fitchett, who contributed the "Fitchett" recipe using Italian vermouth in 50/30/20/dash proportions. So the 1934 Boothby recipe that has become the modern norm is likely an evolution of the Vancouver/Fitchett. Boothby's listing is 1/2 jigger: 1/4 jigger: spoonful: 2 dashes : pimento stuffed olive. I will probably curate to list as "altered" and to the Boothby pattern...might need to add a third dash of bitters to get the ratios equivalent.