1 1⁄2 oz Apple brandy, Lairds (or Applejack)
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Bénédictine

Shake (yes, shake, to dilute and soften), stain, straight up, cocktail glass, no garnish


Extremely sweet as written. Consider reducing to 2 : 1/4 : 1/4 or adding lemon.

Cocktail summary
Posted by Dan on 6/06/2010
Created by
George Kappeler, Holland House bar, Manhattan, NY
Is an
authentic recipe
Not yet rated
4 stars
(20 ratings)
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From other users
  • A little too sweet. Will try the PDT version next. — ★★★★
  • I stirred this, which worked very well. The spice is quite nice.
  • Did split recipe from comments (Laird's 100, PF1840). Shaken. Fruity nose, quite peppery swallow.
  • PDT version of this drink calls for 2 oz Lairds Bonded Apple Brandy (not Applejack), .25 oz Yellow Chartreuse, .25 oz Benedictine, and 2 ds Ango; Stir, strain, coupe.
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This one of those classic cocktails that requires some refinement for modern tastes. PDT version of 2oz, 1/4 oz, 1/4 oz is a fine ratio. While a decent 3 stars I like Christina's addition of lemon juice. I used about a tsp of lemon juice and used a 1/2 oz Benedictine based off the PDT version. It helped bridge the herbacous apple profile.

Norm commented on 10/11/2014:

It is a much better drink with Calvados, in my opinion. We always use Calvados -- with the same 2:1:1 ratios as the original recipe.