Newark

2 oz Apple brandy, Lairds

1 oz Sweet vermouth, Carpano Antica Formula

1⁄4 oz Maraschino Liqueur, Maraska

1⁄4 oz Fernet Branca

Instructions

Combine with ice and stir for 30 seconds. Strain into a chilled cocktail glass. No garnish.

Cocktail summary

Created by

Jim Meehan & John Deragon, PDT, New York, NY

Year

2007

Is an

authentic recipe

Reference

http://looka.gumbopages.com/2009/08/18/newark-cocktail/, PDT Cocktail book, p189

Curator

4 stars

Average

3.5 stars

(33 ratings)

Cocktail Book

From other users

Significantly better than a Manhattan, but still not something I'd usually drink. You can taste the fernet and maraschino, as well as some apple. However it's still quite strong
Made it with Cocchi vermouth. Fernet is present, esp. on the finish, but doesn't commandeer the sip. Manhattan/Brooklyn for a more adventurous palate.

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Comments

Meehan's Bartender Manual (p. 363) specs the vermouth as Vya sweet (and suggests Cocchi Vermouth di Torino as a good option) and Luxardo maraschino.

There is a negative synergy within this drink.

"Negative synergy" is a good summary of Newark proper.

A very nice cocktail. I wondered if the Fernet Branca would be too assertive, but it was just right, sensibly extending the flavor profile without turning it to menthol. I used Maraska Maraschino Liqueur which played well with the others.

I have now retried this with Letherbee Fernet (and Maraska maraschino liqueur). This is even better than with Fernet Branca, more of a 4.5/5. Letherbee provides a better connection between parts, while slightly dialing down the intensity of Fernet Branca. Works well with a plate of pasta puttanesca. (Letherbee is a good intro to fernet, providing a gateway for Fernet Branca, vastly better than Fernet Vallet which is rather bland.) I am developing an affinity for Laird's Apple Brandy as a base spirit as it can bridge the gap with assertively herbal amaro and fernets. Note: I haven't tried Vya vermouth for this...and I live nearby and have used their Moscato wines for some vino aperitif recipes of my own.