1 oz Rye
1 oz Cognac
3 ds Absinthe (I used a little under a barspoon)
1 twst Lemon peel

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.


An elevated Saratoga Cocktail with elegant nutty cherry and anise herbal notes.


In thinking about how the 1862 Saratoga Cocktail from Jerry Thomas could be converted into the Vieux Carré by the addition of Benedictine and Peychaud's, I then pondered how the Saratoga would be with the "Improved" treatment of Maraschino and absinthe first described in Jerry Thomas' second edition. Given that the town of Saratoga Springs NY was one full of gambling houses, horse races, cocktail bars, spas, and most importantly hotels, I dubbed this one after a hotel there that opened around the time that the Improved style hit the scene.

Cocktail summary
Picture of Adelphi Cocktail
FRY 2019
Posted by yarm on 12/10/2019
Created by
Frederic Yarm, Boston, MA
Is the
author's original creation
Not yet rated
4 stars
(15 ratings)
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From other users
  • Absinthe worked well for me, but it could easily overpower with a heavy hand
  • Nice. Mouthfeel from maraschino is pleasantly rich. A little grape throat lozenge on the finish.
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Dan commented on 12/12/2019:

Too much absinthe for my taste, but then I think Improved cocktails with absinthe are rarely improved. I'd use a rinse next time. Or maybe a spritz.

I used about half of my (small) barspoon of (St. George) absinthe and the balance worked well. 

Substitute cynar & ramazzoti for the bitters. ¡¡Deliciouso!!