Garnish:
None
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a large cube or chunk of block ice).
| 2 fl oz | Straight rye whiskey (100 proof / 50% alc./vol.) |
| 1/2 fl oz | Luxardo Apricot Albicocca Liqueur |
| 1 dash | Boker's bitters |
Read about cocktail measures and measuring.
Review:
Spirit-forward rye whiskey (especially if you are following my preference for 50% alc./vol. straight rye) with a hint of spiced apricot fruitiness. If you don't have Boker's Bitters, regular aromatic bitters also work well and help tone the apricot liqueur.
History:
The Fairbanks first appearance in a cocktail recipe book is in J. A. Grohusko's 1908 Jack's Manual, followed by Jacques Straub's 1914 book Drinks.
Charles Warren Fairbanks (1852 - 1918) was an American politician who served as a senator from Indiana before becoming the 26th Vice President of the United States. As an advisor to President William McKinley, he served on a commission to settle the Alaska boundary dispute, and the city of Fairbanks in Alaska and the Fairbanks North Star Borough within which it lies are named after him. As are Fairbanks in Minnesota, Fairbanks in Oregon, and Fairbanks Township in Michigan.
FAIRBANKS COCKTAIL.
J. A. Grohusko, Jack's Manual, 1908
1 Dash Boker's Bitters
90% rye whiskey
10% apricot brandy
½ glass of fine ice.
Shake, strain and serve.
Fairbank's Cocktail.
Jacques Straub, Drinks, 1914
10 dashes apricot brandy.
1 jigger rye whiskey.
1 dash Angostura bitters.
Serve in old-fashioned glass.
Nutrition:
One serving of Fairbanks contains 167 calories.
Alcohol content:
- 2.1 standard drinks
- 38.92% alc./vol. (77.84° proof)
- 29.3 grams of pure alcohol
Join the Discussion
... comment(s) for Fairbanks
You must log in to your account to make a comment.