Name: Jersey Quarter
Total time: 4 min
Cuisine: Cocktail
Ingredients: 20 ml Rye whiskey 50% abv; 20 ml Calvados apple brandy; 30 ml Rosso/sweet vermouth; 15 ml Ginger liqueur; 5 ml Bénédictine D.O.M.; 1 dash Creole bitters; 1 dash Aromatic bitters

Ingredients

2/3 fl oz

Straight rye whiskey (100 proof /50% alc./vol.)

2/3 fl oz

Calvados / apple brandy / straight applejack

1 fl oz

Strucchi Rosso Vermouth

1/2 fl oz

Ginger liqueur

1/6 fl oz

Bénédictine D.O.M. liqueur

1 dash

Peychaud's or other Creole-style bitters

1 dash

Angostura Aromatic Bitters

How to make

Glass

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare skewered crystallised ginger for garnish.

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish

Garnish with skewered crystallised ginger.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Jersey Quarter contains 202 calories

Alcohol content:

1.6 standard drinks
24.64% alc./vol. (49.29° proof)
22.4 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) — Sulphur Dioxide/Sulphites

Comments & Discussion

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Calvin Grant Premium Member 21w

Marvelous. A long stirr and a bit of ice melt and this is perfect. The spice from the ginger and the rye are a match made in heaven yet there's so much more going on here. I used Peychaud's Whiskey Barrel-Aged Bitters and Angostura.

Mookie Premium Member 1y

this is so flavorful. I went with a lower proof rye (Sagamore) with calvados, but next time I'll try laird's bonded with a bonded rye, along with the previously mentioned muddled ginger coin!

Jeremy Harrold 1y

More sweet and fruity than I expected. Nowadays I tend to muddle a coin of ginger along with the ginger liqueur to add more, err, ginger! Overall it’s okay though edging towards the sum being less than the parts.

Linda Shaverin Hirsh Premium Member 1y

Smooth, herbal sipper. Great as a fireside companion. Also echo John’s comments. Just about as sweet as I can take and no more but perfectly balanced by the notes of ginger and bitters.

Colin Cook 2y

Reminiscent of the Vieux Carre, of which I am a fan. Exceptional - I fully agree with John’s comment.

John Hinojos Premium Member 3y

This was an outstanding digestive or evening sipper. Not overly sweet, but very flavourful. Wonderful hints of herbal, ginger, and apple. Very spirit forward, but with no taste overshadowing the other. Definitely going to be a favourite and often visited digestive.

Calvin Grant Premium Member 21w

Outstanding indeed. I Just got a bottle of Hamilton 86 Demerara based on your advice to another discerning drinker re black rum a while back. Did not disappoint to say the least. If I might ask what do you recommend for a light charcoal filtered rum?

John Hinojos Premium Member 21w

For my rum I tend toward those with less sugar adulteration. My go to rums for most mixed cocktail is Stade's gold or white. It is from Barbados which forbids sugar adulteration. I use both Stade's Rum Bond No.8 for gold; Stade's Rum Beach Vat No 1 white.

I am a rum purist and do not accept any sugar adulteration. I want the full flavour of the rum. I tend toward rums from Jamaica, Barbados, Martinique, or Haiti.