Name: Old Vermont
Total time: 4 min
Cuisine: Cocktail
Ingredients: 50 ml Gin; 20 ml Orange juice; 15 ml Lemon juice; 15 ml Maple syrup; 2 dash Aromatic bitters

Old Vermont
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Serve in a Coupe glass

Ingredients:
1 ²⁄₃ oz	Hayman's London Dry Gin
²⁄₃ oz	Orange juice (freshly squeezed)
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₂ oz	Maple syrup
2 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
SHAKE all ingredients with ice.
STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Unusually, maple syrup sits with gin in this sour from yesteryear. It sits surprisingly well.

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Variant:

Apple Jack Rabbit Cocktail

History:

A vintage cocktail referenced under the entry for the Apple Jack Rabbit Cocktail in David Embury's 1948 The Fine Art Of Mixing Drinks.

APPLEJACK RABBIT
1 part Maple Syrup
1 part Lemon Juice
1 part Orange Juice
6 parts Apple Brandy
Shake with cracked ice.
Apple sugar may be used in place of maple syrup but has the same disadvantage that ordinary dry sugar has compared with a sugar syrup.
This drink is also sometimes, for no reason at all, called the Applejack Dynamite. The same cocktail made with a gin base plus a dash of Angostura is called the Old Vermont.
David Embury, 1948

More cocktails by David A. Embury

Nutrition:

One serving of Old Vermont contains 178 calories

Alcohol content:

1.1 standard drinks
15.25% alc./vol. (15.25° proof)
15.3 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Peter McCarthy

29th May at 05:11

Very nice. I think this is a good candidate for the "Breakfast/brunch" category.

Justine Fehley

21st January at 01:48

I used Geranium gin and upped it to 60 ml. An odd combination, was much better than expected. Will try again with St. George Terroir gin, since as the previous commenter suggested, I think that a piney flavor would be good here.

Michael Cronin

25th February 2024 at 21:58

My first mix was as written; very good. Second try I "Vermonted" it up a bit and used Barr Hill Kingdom Strenghth Tom Cat Gin. The gin gives a hint of pine to the citrus and maple. I served in a Simon Pearce rocks glass.

Ben S

19th February 2024 at 01:04

Delightful cocktail; like orange juice for adults without being overly sweet. The maple syrup marvelously plays very well against the gin and citrus.

John Hinojos

21st November 2023 at 01:03

Excellent. Has the subtle herbal notes paired with the spice and citrus. Maple adds sweetness and some warm smoky notes.
Using local tree ripened oranges, did find it a tad too sweet as our orange juice is very sweet. Would reduce the maple syrup next time. Great aperitif.

Peter Shaw

11th April 2023 at 06:50

Balance is everything - and this has it!

Jose Cruz

3rd September 2022 at 04:33

amazing drink, cant wait to double the maple syrup and see what happens ;)

Richard Christmas

14th March 2022 at 19:42

This is surprisingly good—much better than you might think from looking at the recipe. I am not normally a huge fan of Angostura, but it works really well here. Would it be considered bad form to have a second helping?