| 1 1⁄4 fl oz | Calvados / apple brandy / straight applejack |
| 1 1⁄4 fl oz | Cognac (brandy) |
| 1⁄4 fl oz | Luxardo Apricot Albicocca Liqueur |
| 1 dash | La Fée Parisienne absinthe |
| 1⁄3 fl oz | Chilled water/mineral water (omit if using wet ice) |
Photographed in a Retro Coupe
One serving of California Zephyr contains 194 calories
A classic brought to my attention and rejuvenated by by J. E. Clapham of Clapham Cocktails. The California Zephyr was first published in Ted Saucier's 1951 Bottoms Up and takes its name after the long-distance passenger train that runs – the scenic way - between Chicago and San Francisco Bay.
CALIFORNIA ZEPHYR
Ted Saucier, Bottoms Up, 1951
Recalling the gentle California breezes and several delightful trips on the luxurious train bearing that same name.
½ jigger applejack
½ jigger Coronet brandy
1 barspoon apricot brandy
1 dash absinthe
Ice
Shake well. Strain into cocktail glass, and drop in twist orange peel.
This spirit-forward cocktail benefits from being tamed by dilution. Hence my addition of a splash of chilled water.
Makes a minimum of 100 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Classic cocktails are found in vintage recipe books from the mid-1800s to the 1980s.
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Cocktails suited to late-night drinking, often more spirit-forward and rich in style.
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Cocktails of a small volume that are stirred (not shaken).
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Spirit-forward cocktails have larger measures of spirituous ingredients and are sometimes described as being “boozy”.
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