1 oz Calvados (Or other aged apple brandy)
1 oz Añejo rum (I used Barbancourt 8 Year)
1⁄2 oz Bénédictine
1 twst Lemon peel (As garnish)

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


At Loyal Nine, I was removing an apple brandy drink off the menu so I needed one to replace it as a straight spirits drink. I went with a New Orleans feel akin to a Vieux Carré with aspects taken from Boston's own 1919 Cocktail. Instead of splitting the apple brandy with whiskey or agave which I have done in the past, I opted for an aged rum. I had been considering a Green Point combination of Punt e Mes and Yellow Chartreuse since those flavors both work well with Calvados, but I opted for Benedictine as the liqueur for it worked better here and did not get as lost as Yellow Chartreuse did. Finally, the name refers to a local who sometimes came into the restaurant before we open asking for a job (everything from taking out our trash to cooking for us) or for free food, but later had taken to coming in during service and yelling gibberish. Telling the town crier that he had to use his quiet voice scared him away, but this tribute here to remind us of this important job during Colonial history remains.

Cocktail summary
Posted by yarm on 5/10/2021
Created by
Frederic Yarm, Loyal Nine, Cambridge, MA
Is the
author's original creation
Not yet rated
4 stars
(8 ratings)
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