1 1⁄2 oz Apple brandy (I used Laird's Bonded; Calvados would work well too.)
1⁄2 oz Swedish Punsch
1⁄2 oz Aromatized wine, Cocchi Americano (Lillet Blanc is a good choice too.)
1⁄4 oz Mezcal
1⁄4 oz Amer Picon
1 twst Orange peel (As garnish.)

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


Apple, caramel, smoky agave, tea, and dark orange flavors; a rather Fall-inspired drink.


I was inspired by the Rocket from The Pioneers of Mixing at Elite Bars: 1903-1933 book and I made a few ingredient swaps. I held the Swedish punsch and Picon constant, changed brandy to apple brandy and sweet vermouth to Lillet/Cocchi Americano and added mezcal for a smoky note to complement the apple brandy.

Cocktail summary
Posted by yarm on
Created by
Frederic Yarm, Boston, MA
Is the
author's original creation
Not yet rated
4 stars
(5 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Perfect Pomme — Apple brandy, Sweet vermouth, Dry vermouth, Bénédictine
  • Big Apple — Apple brandy, Sweet vermouth, Amontillado Sherry, Bitters
  • Letter to a Younger Self — Scotch, Apple brandy, Aromatized wine, Orange liqueur, Fernet Branca, Orange peel
  • Orchard Keeper — Calvados, Bianco Vermouth, Honey syrup
  • Fannee Doolee — Apple brandy, Cappelletti Aperitivo, Herbal liqueur, Kirschwasser, Apple bitters, Cherry
  • Domo Arigato Mr. Roboto — Brandy, Sake, Luxardo Bitter
  • La Goulue — Calvados, Suze, Byrrh, Absinthe, Orange peel
  • Christmas in Prison — Apple brandy, Virgin Islands Rum, Palo Cortado Sherry, Cranberry bitters, Cinnamon syrup, Maple syrup, Orange peel
  • The Creature That Drank Sheboygan — Cognac, Blended Scotch, Maraschino Liqueur, Bual Madeira, Peach liqueur, Orange bitters, Bitters, Orange peel
  • Dry and Fruity — Bourbon, Dry vermouth, Bitters, Fig syrup, Grapefruit juice